Description
Saftiger Hackbraten mit zart schmelzendem Feta, süßen Paprikastücken und würziger Zwiebel-Knoblauch-Note. Außen goldbraun gebacken, innen locker, aromatisch und überraschend mit feiner Zimtwärme. Ein echter Genuss.
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, 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 (356°F) with fan (Umluft) and position the oven rack in the middle.
- In a large mixing bowl, combine the mixed ground meat, finely chopped onion, finely chopped garlic, egg, 4 tablespoons breadcrumbs, mustard, cinnamon, salt, and pepper. Mix everything thoroughly using your hands or a sturdy spoon until all ingredients are evenly distributed 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 in the vegetables and cheese, ensuring they are evenly incorporated but not crushed.
- Sprinkle a generous layer of breadcrumbs onto a large plate or flat surface. Transfer the meat mixture onto the breadcrumbs and gently shape it into a compact loaf, approximately the size of a small bread loaf. Roll the shaped loaf in the breadcrumbs to evenly coat the outside. This will help produce a nice crust during baking.
- Grease a baking dish or baking tray with olive oil to prevent sticking. Carefully transfer the breaded meatloaf onto the prepared dish.
- Place the meatloaf in the preheated oven on the middle rack. Bake for 1 hour at 180°C (356°F) with fan. After 30 minutes of baking, carefully use two spatulas to turn the meatloaf over, ensuring even browning and cooking on all sides. Return to the oven for the remaining 30 minutes.
- While the meatloaf is baking, prepare the tomato sauce: Heat a generous splash of olive oil in a medium-sized saucepan over medium heat. Add the finely chopped onion and garlic. Sauté, stirring frequently, until the onion is translucent and begins to turn golden brown, about 5-7 minutes.
- Meanwhile, score the tomatoes lightly and blanch them in boiling water for about 1 minute. Transfer them to cold water, then peel off the skins. Remove the stem ends and cut the tomatoes into small pieces.
- Add the chopped tomatoes to the saucepan with the sautéed onions and garlic. Stir in the thyme, rosemary, salt, pepper, and sugar. Mix everything well to combine.
- Reduce the heat to low, cover the saucepan, and let the sauce simmer gently for 20 minutes. Stir occasionally to prevent sticking. The tomatoes should break down, and the sauce should become slightly thickened.
- Once the sauce has finished simmering, stir in the basil. Taste and adjust seasoning with more salt and pepper if needed. Keep the sauce warm until ready to serve.
- When the meatloaf is fully cooked and golden brown on the outside, remove it from the oven and allow it to rest for 5 minutes. This helps the juices redistribute and makes it easier to slice.
- Using a sharp knife, carefully cut the meatloaf into thick slices. Arrange the slices on plates or a serving platter.
- Spoon the warm tomato sauce generously over the meatloaf slices. Optionally, garnish with fresh herbs such as basil or parsley.
- Serve the paprika-feta meatloaf hot, ideally accompanied by rice or your favorite side dish. Enjoy!
Notes
For an even juicier meatloaf, avoid over-mixing the meat mixture. You can prepare the sauce ahead of time if desired. The meatloaf also tastes great the next day and can be served cold or reheated. For a spicier version, add a pinch of chili flakes to the sauce or meat mixture. Serve with rice, potatoes, or a simple green salad for a complete meal.
- 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
