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🍽️ Juicy Meatloaf with Tomato Sauce

677 kcal · 30 min · 4 servings

Ingredients

• 1 stale roll
• 3 onions
• 1 garlic clove
• 800 g mixed minced meat
• 50 g bacon cubes
• 2 eggs
• 1 tsp mustard
• 2 tbsp breadcrumbs (more if needed)
• salt
• pepper (from the mill)
• 400 g cherry tomatoes
• 3 tbsp olive oil
• 4 sprigs of marjoram

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Soak the bread roll in cold water.
3. 3. Peel the onions and the garlic clove.
4. 4. Dice the onions and garlic into fine cubes.
5. 5. Squeeze the soaked bread roll well to remove excess water.
6. 6. Mix the squeezed bread roll with the minced meat, onion and garlic cubes, bacon, eggs, mustard, and breadcrumbs.
7. 7. Season the meat mixture with salt and pepper.
8. 8. Line a loaf pan (approx. 10x20 cm) with aluminum foil.
9. 9. Transfer the meat mixture into the prepared pan.
10. 10. Bake the meatloaf in the preheated oven for approx. 60 minutes.
11. 11. Wash the tomatoes and pat them dry.
12. 12. Place the tomatoes in a baking dish with olive oil.
13. 13. Season the tomatoes with salt and pepper.
14. 14. Put the tomatoes in the oven approx. 10 minutes before the meatloaf is done.
15. 15. Mash some cherry tomatoes with a fork.
16. 16. Take the meatloaf out of the oven.
17. 17. Release the meatloaf from the pan.
18. 18. Arrange the meatloaf on a platter.
19. 19. Distribute the baked cherry tomatoes and tomato sauce over the meatloaf.
20. 20. Garnish the meatloaf with marjoram leaves.
21. 21. Slice the meatloaf.
22. 22. Serve the meatloaf with, for example, polenta.

Nutrition per serving

• kcal: 677
• Protein: 47 g · Fett/Fat: 47 g · Carbs: 16 g