Description
Saftiger Hackbraten mit würzigem Feta, knackigen Paprikastücken und feiner Zimtnote, umhüllt von aromatischer Tomatensauce. Goldbraun gebacken, innen zart und saftig, außen leicht knusprig.
Ingredients
Scale
- 500 g mixed ground meat (Hackfleisch, gemischt)
- 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, cut into small pieces
- 1/2 green bell pepper, cut into small pieces
- 1/2 red bell pepper, cut into small pieces
- 100 g feta cheese, cubed
- Breadcrumbs for coating
- Olive oil for greasing the baking dish
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 500 g tomatoes
- 1 tablespoon thyme
- 1 teaspoon rosemary
- 1 tablespoon basil
- 1 tablespoon sugar
- Salt and pepper
- Olive oil
Instructions
- Preheat your oven to 180°C (fan-assisted) and prepare the middle rack for baking.
- In a large mixing bowl, combine the mixed ground meat, finely chopped onion, finely chopped garlic, egg, 4 tablespoons of breadcrumbs, mustard, cinnamon, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and the mixture is homogeneous.
- Add the diced yellow, green, and red bell peppers as well as the cubed feta cheese to the meat mixture. Gently fold in the vegetables and cheese so that they are evenly distributed but the feta remains in chunks.
- On a large plate or clean surface, spread a generous layer of breadcrumbs for coating. With clean hands, shape the meat mixture into a firm loaf, pressing gently to hold its shape, then roll and coat the entire surface of the loaf in the breadcrumbs until evenly covered.
- Grease a baking dish or baking tray generously with olive oil. Place the coated meatloaf into the center of the prepared dish.
- Transfer the dish to the preheated oven and bake the meatloaf for 60 minutes (1 hour) at 180°C, using the fan setting. After 30 minutes of baking, carefully use two spatulas to turn the meatloaf over so that it browns evenly on all sides, then return to the oven for the remaining time.
- While the meatloaf bakes, prepare the tomato sauce. Heat a few tablespoons of olive oil in a medium saucepan over medium heat. Add the finely chopped onion and garlic, and sauté gently for several minutes until they become translucent and golden, being careful not to let them brown.
- Meanwhile, prepare the tomatoes by scoring a small X on the bottom of each tomato, blanching them briefly in boiling water, and then removing the skins. Remove the stem ends and chop the tomatoes into small pieces.
- Add the chopped tomatoes to the saucepan with the sautéed onions and garlic. Stir well to combine. Season the mixture with salt, pepper, sugar, thyme, and rosemary. Stir to blend the flavors.
- Cover the saucepan with a lid and let the sauce simmer gently over low heat for 20 minutes, stirring occasionally to prevent sticking. The tomatoes should break down and the flavors meld together.
- Once the sauce has thickened, remove it from the heat and stir in the basil. Taste and adjust the seasoning with additional salt and pepper if needed.
- After the meatloaf is finished baking, remove it from the oven and let it rest for 5 minutes before slicing. Cut the meatloaf into thick slices using a sharp knife.
- Arrange the meatloaf slices on plates and generously spoon the warm tomato sauce over each serving.
- Serve the paprika-feta meatloaf with tomato sauce immediately. As a side, cooked rice pairs particularly well with this dish.
Notes
For best results, use a combination of beef and pork for the meat mixture. If you prefer a spicier kick, add some chili flakes to the meat mixture or the tomato sauce. Allowing the meatloaf to rest briefly before slicing helps retain its juiciness. The sauce can be made ahead and reheated for convenience. Leftovers taste great the next day and can be used in sandwiches or served with pasta.
- 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
