Description
Saftiger Hackbraten mit zart schmelzendem Feta und bunten Paprikawürfeln, würzig abgeschmeckt, umhüllt von herzhafter Tomatensauce. Außen knusprig, innen aromatisch, mit feiner Zimtnote und goldbrauner Kruste.
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, 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, diced
- 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 (356°F) with the fan setting on. Grease a baking dish or tray generously with olive oil to prevent sticking.
- In a large mixing bowl, combine the mixed ground meat, finely chopped onion, finely chopped garlic, egg, 4 tablespoons of breadcrumbs, mustard, cinnamon, and a generous amount of salt and pepper. Add the diced yellow, green, and red bell peppers as well as the cubed feta cheese. Mix all the ingredients thoroughly by hand or with a spoon until you have a well-blended meat mixture.
- Spread some breadcrumbs on a large plate. Transfer the meat mixture onto the plate and shape it into an oval loaf, ensuring it is evenly formed and compact. Roll the loaf gently in the breadcrumbs to coat the surface evenly. This will help create a crisp crust in the oven.
- Place the formed meatloaf carefully into the prepared, greased baking dish or tray. Drizzle a little olive oil over the top if desired to ensure a golden crust.
- Transfer the meatloaf to the preheated oven and bake on the middle rack for a total of 1 hour. After 30 minutes of baking, carefully remove the tray from the oven and use two spatulas to gently turn the meatloaf over, ensuring it cooks and browns evenly on all sides. Return it to the oven to finish baking.
- While the meatloaf is baking, prepare the tomato sauce. Heat a generous splash of olive oil in a medium saucepan over medium heat. Add the finely chopped onion and garlic, and sauté gently until they become soft and golden, stirring frequently to prevent burning.
- In the meantime, prepare the tomatoes: score the skin with a small knife, blanch them briefly in boiling water, then peel off 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, then season with salt, pepper, sugar, thyme, and rosemary. Mix everything thoroughly to combine the flavors.
- Cover the saucepan with a lid and let the sauce simmer gently over low heat for about 20 minutes. Stir occasionally to prevent sticking. Once the tomatoes have broken down and the sauce has thickened, stir in the basil and adjust seasoning to taste.
- Once the meatloaf is fully cooked and has a golden-brown, crisp crust, remove it from the oven and let it rest for a few minutes before slicing. Use a sharp knife to cut the meatloaf into thick slices.
- Serve the warm meatloaf slices on plates and generously spoon the aromatic tomato sauce over each portion. Optionally, serve with rice or another side dish of your choice for a complete meal.
Notes
For best results, use a mix of beef and pork for the meatloaf, as this combination provides both flavor and moisture. You can prepare the tomato sauce in advance and reheat before serving. The meatloaf is also delicious cold the next day, perfect for sandwiches or a picnic. If you prefer a spicier version, add a pinch of chili flakes to the meat mixture or the tomato sauce.
- 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
