2013-07-29

Cold meat loaf with summer salsa

Cold meat loaf with summer salsa
Author:
Category
Second courses
Ingredients
  • 500 g ground beef
  • 500 g minced pork
  • 1 large onion
  • 2 eggs
  • 3 art. l. crackers
  • 1 tsp dried oregano
  • 10 thyme sprigs
  • 2 small sprigs of rosemary
  • 1 garlic clove
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • 4 sweet peppers
  • 300 g tomatoes
  • 5 sprigs of basil
  • 1 garlic clove
  • 1/2 tsp chili flakes
  • 2 tsp balsamic vinegar
  • 1 tsp powdered sugar
  • Salt
This dish has a lot of potential. It can be baked and served hot for dinner, and the rest can be cooled and made into sandwiches for breakfast or lunch at the office. And you can bake in advance, cool and take on a picnic. Changing sauces, adding different vegetables, olives, seasonings to minced meat, every time you will get a new dish.

Recipe for cold meat loaf with summer salsa


1

 Preheat oven to 180°C. Finely chop the onion. Mince the garlic clove and rosemary. Combine minced meat, onion, eggs, breadcrumbs, half thyme, oregano, rosemary, garlic, salt and pepper in a bowl.

2

Grease a rectangular cake tin with butter and place the mince in it. Place a few sprigs of thyme on top and drizzle with oil.

3

Peel the pepper from seeds and partitions, cut into large pieces. Slice the garlic clove thinly. Mix pepper, garlic and 2 tbsp in a bowl. l. olive oil, put on a baking sheet. Place the peppers and meatloaf in the oven (peppers on a lower level) and bake for 30 minutes.

4

Cut the tomatoes, add to the pepper along with vinegar, sugar and chili and cook for another 40 minutes.

5

Drain excess fat from the bread pan and let it cool in the pan. Mash peppers with tomatoes with a fork, add basil, salt and cool.

6

Wrap the bread in foil and refrigerate for 6 hours. Cut into thin slices.

  • Main courses

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