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🍽️ Veal Meatloaf – Smarter

426 kcal · 30 min · 4 servings

Ingredients

• 2 sprigs parsley
• 2 sprigs oregano
• 650 g veal mince
• 2 eggs
• 2 tbsp wholemeal breadcrumbs
• salt
• pepper
• 175 g roasted red peppers (drained weight; jar)
• 1 tbsp olive oil
• 3 spring onions
• 3 sprigs basil
• 0.5 lemon
• 200 g low-fat quark

Instructions

1. 1. Wash the parsley and oregano under running water.
2. 2. Shake the herbs dry.
3. 3. Pluck the leaves off the stems.
4. 4. Finely chop the herbs.
5. 5. Place the minced meat, eggs, breadcrumbs, salt, pepper, parsley, and oregano in a bowl.
6. 6. Mix all ingredients thoroughly.
7. 7. Drain the bell peppers.
8. 8. Dice the bell peppers finely.
9. 9. Set aside the diced peppers.
10. 10. Knead the diced peppers into the meat mixture.
11. 11. Form the mixture into a smooth dough.
12. 12. Take a baking dish with a capacity of about 1.2 liters.
13. 13. Grease the dish with the olive oil.
14. 14. Place the meat mixture into the dish.
15. 15. Smooth the surface.
16. 16. Preheat the oven to 200 °C (convection: 180 °C, gas: setting 3).
17. 17. Place the dish in the preheated oven.
18. 18. Bake the meatloaf for 35 to 40 minutes.
19. 19. Meanwhile, clean the spring onions.
20. 20. Wash the spring onions.
21. 21. Slice the spring onions into fine rings.
22. 22. Wash the basil.
23. 23. Shake the basil dry.
24. 24. Pluck the basil leaves.
25. 25. Finely chop the basil leaves.
26. 26. Place the spring onions and basil in a bowl.
27. 27. Squeeze the lemon.
28. 28. Add the quark to the bowl with the herbs.
29. 29. Add 1 to 2 tablespoons of lemon juice.
30. 30. Season the quark mixture with salt and pepper.
31. 31. Stir everything well.
32. 32. Chill the quark mixture.
33. 33. Remove the veal meatloaf from the oven.
34. 34. Let the meatloaf rest for a few minutes.
35. 35. Slice the meatloaf.
36. 36. Serve the meatloaf with the herb quark.

Nutrition per serving

• kcal: 426
• Protein: 57 g · Fett/Fat: 17 g · Carbs: 9 g