Pizza – Meatloaf

Ingredients for 6 servings:

• 1 roll (from the previous day)
• 5 tomatoes
• 3 bell peppers (red, yellow, green)
• 2 onions (red)
• 2 garlic cloves, approx.
• 700 g minced meat (half + half)
• 2 eggs
• 1 tsp thyme (dried)
• 1 tsp oregano (dried)
• salt and pepper
• 2 tbsp olive oil
• Oil for the baking tray
• 200 g cheese, Emmental or Gouda (grated)
• ½ bunch basil (alternatively dried)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

It’s quick – and tastes great!

Soak the bread rolls in water. Wash and trim the tomatoes, then cut into wedges. Trim, quarter, and deseed the bell peppers, then cut into strips. Peel the onions and slice into rings. Peel the garlic and chop very finely. Knead the minced meat with the well-squeezed bread roll, garlic, eggs, and spices. Season to taste with salt and pepper. Preheat the oven to 225°C. Heat oil in a pan. Briefly sauté the onions, bell peppers, and tomatoes and season with salt and pepper. Grease the baking tray. Shape the dough into an oblong loaf, flatten it slightly, and make a hollow lengthwise. Be careful not to press the hollow in too deeply; there should still be enough space left. Spread the vegetable mixture on top and sprinkle with the cheese. Bake in a hot oven at 225°C for 20-30 minutes. In the meantime, rinse the basil and pick off the leaves. Cut the cooked pizza into portions and sprinkle with basil. Tip: With meatloaf, always make sure it’s cooked all the way through. If it feels like it’s undercooked in the middle, cover it with aluminum foil and continue cooking for about another 10 minutes. I always check this before turning off the oven and the heat has cooled down. Serve with baguette or ciabatta.