← All recipes

🍽️ Juicy Meatloaf with Spring Onions

546 kcal · 30 min · 4 servings

Ingredients

• 1 stale whole wheat roll
• 1 onion
• 2 tbsp olive oil
• 1 spring onion
• 0.5 bunch parsley
• 750 g ground beef
• 2 eggs
• 50 g whole wheat breadcrumbs
• 2 tbsp drained green olives (pitted)
• salt
• pepper (from the mill)
• 1 tbsp medium-hot mustard

Instructions

1. 1. Soak the bread roll in lukewarm water.
2. 2. Peel the onions and chop them finely.
3. 3. Sauté the onions in the olive oil until translucent.
4. 4. Remove the onions from the pan and set them aside.
5. 5. Clean the spring onions and wash them thoroughly.
6. 6. Finely chop the spring onions.
7. 7. Wash the parsley and pick off the leaves.
8. 8. Finely chop the parsley leaves.
9. 9. Squeeze the soaked bread roll to remove the liquid.
10. 10. Mix the squeezed bread roll with the onions, spring onions, and two-thirds of the parsley.
11. 11. Add the minced meat, eggs, and breadcrumbs to the mixture.
12. 12. Cut the olives into small pieces.
13. 13. Add the olive pieces to the meat mixture.
14. 14. Season the mixture with salt, pepper, and mustard.
15. 15. Knead everything well until a homogeneous mass forms.
16. 16. Shape the minced meat mixture into an oblong loaf.
17. 17. Place the loaf on a baking sheet lined with baking paper.
18. 18. Preheat the oven to 200 °C (fan: 180 °C; gas: setting 3).
19. 19. Roast the meatloaf in the preheated oven for 1 to 1.5 hours.
20. 20. Sprinkle the finished loaf with the remaining chopped parsley.
21. 21. Serve the meatloaf hot.

Nutrition per serving

• kcal: 546
• Protein: 44 g · Fett/Fat: 36 g · Carbs: 13 g