Uschi's 'Greek Meatloaf'

Ingredients for 4 servings:

• 2 rolls, from the previous day
• 100 ml milk, hot
• 1 small onion(s), finely chopped
• 1 clove(s) garlic, finely chopped
• 1 tbsp butter
• 500 g minced meat, mixed
• 400 g sausage meat (meat mixture)
• 3 eggs
• 1 tsp salt
• Pepper, for seasoning
• Paprika powder, for seasoning
• 1 bunch parsley, finely chopped, or frozen
• 2 sprigs of fresh thyme, finely chopped
• 1 bell pepper(s), red, diced
• 100 g feta cheese, diced
• 1 small can of black olives, pitted
• 1 jar mushrooms, sliced
• some breadcrumbs, for binding and for the shape
• Butter, for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

my own creation

Peel and chop the onion and garlic, and sauté in a small pan with the butter until translucent. Dice the bell peppers and feta, drain and halve the olives, and drain the mushrooms from the jar. Finely chop the parsley and thyme. Soak the sliced ​​wheat rolls in the hot milk. Mix the minced meat, sausage meat, and all the other ingredients together to form a light and fluffy meat batter, thickening with breadcrumbs if desired. Preheat the oven to 160°C. Grease a roasting tin with softened butter and sprinkle with breadcrumbs. Pour in the meat batter and top with a few knobs of butter. Bake in the covered roasting tin for 1 hour. Reduce the oven to 200-220°C and bake uncovered for a further 20 minutes until golden brown. Drain any fat from the roasting pan, let the meatloaf rest for another 10 minutes, then turn it out of the pan, flip it over, and slice it. We love to serve it with potato and cucumber salad!