Description
Saftiger Hackbraten mit würzigem Feta und süßer Paprika, zart gebacken im Ofen. Umhüllt von aromatischer Tomatensauce, mit goldener Kruste und herzhaftem Duft, begeistert er mit cremiger, lockerer Textur und vollmundigem Geschmack.
Ingredients
Scale
- 500 g mixed ground meat
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 egg
- 4 tablespoons breadcrumbs
- 1 teaspoon mustard
- 1/4 teaspoon cinnamon
- Salt and pepper
- 1/2 yellow bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 100 g feta cheese, cubed
- Breadcrumbs, for coating
- 1 onion, finely chopped (for the sauce)
- 3 cloves garlic, finely chopped (for the sauce)
- 500 g tomatoes
- 1 tablespoon thyme
- 1 teaspoon rosemary
- 1 tablespoon basil
- 1 tablespoon sugar
- Salt and pepper (for the sauce)
- Olive oil
- Olive oil, for greasing the baking dish
Instructions
- Preheat your oven to 180°C (fan/convection, 350°F). Prepare a baking dish or baking tray by lightly brushing it with olive oil to prevent sticking.
- In a large mixing bowl, combine 500 g mixed ground meat, 1 finely chopped onion, 3 finely chopped garlic cloves, 1 egg, 4 tablespoons breadcrumbs, 1 teaspoon mustard, 1/4 teaspoon cinnamon, and a generous amount of salt and pepper. Mix well until all ingredients are thoroughly combined and the mixture is cohesive.
- Add the diced yellow, green, and red bell peppers as well as the cubed feta cheese to the meat mixture. Gently fold them in so that the feta and peppers are evenly distributed throughout the mixture.
- Sprinkle a generous layer of breadcrumbs onto a large plate. Transfer the meat mixture onto the plate and shape it into a compact loaf, ensuring it is evenly formed. Roll the loaf gently in the breadcrumbs so it is coated all around, which will help create a crisp crust during baking.
- Place the coated meatloaf onto the prepared baking dish or tray. Drizzle or brush a little olive oil over the top for extra flavor and browning.
- Transfer the baking dish to the preheated oven and bake the meatloaf on the middle rack for 1 hour. After 30 minutes of baking, carefully use two spatulas to turn the meatloaf over, ensuring even browning and cooking on all sides. Continue baking for the remaining 30 minutes, until the meatloaf is golden brown and cooked through.
- While the meatloaf is baking, prepare the tomato sauce. In a medium saucepan, heat a splash of olive oil over medium heat. Add 1 finely chopped onion and 3 finely chopped garlic cloves. Sauté, stirring frequently, until the onion is soft and golden, about 3-4 minutes.
- Meanwhile, blanch the tomatoes in boiling water for a minute, then transfer them to cold water. Peel off the skins, remove the stem ends, and chop the tomatoes into small pieces.
- Add the chopped tomatoes to the saucepan with the onions and garlic. Season with salt, pepper, 1 tablespoon sugar, 1 tablespoon thyme, and 1 teaspoon rosemary. Stir well to combine.
- Cover the saucepan and let the sauce simmer gently over low heat for 20 minutes, stirring occasionally. The tomatoes should break down and the sauce will become fragrant and slightly thickened.
- After simmering, stir in 1 tablespoon of basil and adjust seasoning with additional salt and pepper if needed. Remove the sauce from heat and keep warm until ready to serve.
- Once the meatloaf is finished baking, let it rest for a few minutes before slicing. Use a sharp knife to cut the meatloaf into thick slices.
- Arrange the meatloaf slices on serving plates and generously spoon the warm tomato sauce over the top.
- Serve immediately, accompanied by cooked rice or your favorite side dish. Garnish with fresh herbs if desired.
Notes
You can prepare the tomato sauce ahead of time and reheat it before serving. For a spicier kick, add a pinch of chili flakes to the sauce. The meatloaf can also be served with potatoes or a crisp salad instead of rice. To ensure the meatloaf holds together well, mix the ingredients thoroughly and let the mixture rest for a few minutes before shaping. If you prefer a milder cheese, substitute feta with mozzarella or ricotta.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
