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🍽️ Juicy Meatloaf Roll with Roasted Potatoes and Tomatoes

545 kcal · 30 min · 4 servings

Ingredients

• 500 g minced meat
• 500 g potatoes
• 1 bread roll (from the day before)
• 1 egg
• 1 onion
• 1 clove garlic
• 0.5 bunch parsley
• 2 tsp rosemary needles
• 4 tbsp olive oil
• salt
• pepper
• 1 lemon
• 400 g cherry tomatoes
• 2 sprigs rosemary

Instructions

1. 1. Soak the breadcrumbs in a quarter liter of lukewarm water.
2. 2. Squeeze the soaked bread well so that only little moisture remains.
3. 3. Mix the squeezed bread with one egg and the minced meat in a bowl.
4. 4. Peel the onion and the garlic clove.
5. 5. Finely chop the onion and garlic.
6. 6. Knead the chopped onions and garlic into the meat mixture.
7. 7. Season the mixture with salt and pepper to taste.
8. 8. Wash the parsley and shake it dry.
9. 9. Finely chop the parsley.
10. 10. Knead the chopped parsley and rosemary into the meat mixture.
11. 11. Shape the finished meat mixture into a long roast.
12. 12. Peel the potatoes.
13. 13. Cut the potatoes lengthwise into eight thin wedges each.
14. 14. Grease a baking tray with olive oil.
15. 15. Place the meat roll in the center of the tray.
16. 16. Arrange the potato wedges around the meat roll.
17. 17. Drizzle everything with the juice of half a lemon and some oil.
18. 18. Crush a few rosemary sprigs and distribute them among the potatoes.
19. 19. Preheat the oven to 175 degrees Celsius.
20. 20. Place the tray in the oven and roast the meatloaf for 45 minutes.
21. 21. Halve the tomatoes.
22. 22. Add the tomatoes to the potatoes 10 minutes before the end of the cooking time.
23. 23. Roast the tomatoes together with the rest for the remaining time.
24. 24. Slice the finished meatloaf into thick slices.
25. 25. Serve the meat slices together with the roasted potatoes and tomatoes.

Nutrition per serving

• kcal: 545
• Protein: 31 g · Fett/Fat: 32 g · Carbs: 31 g