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🍽️ Juicy Beef Meatloaf with Herb Filling and Tomato-Onion Sauce

682 kcal · 30 min · 4 servings

Ingredients

• 800 g minced meat (from beef)
• 1 large onion very finely chopped (best with a food processor)
• 1 large carrot very finely chopped (best with a food processor)
• 2 tbsp grated Parmesan
• 5 tbsp breadcrumbs
• 2 eggs
• olive oil
• 1.5 bunch parsley
• 1.5 bunch basil
• 1 clove garlic
• salt
• pepper (from the mill)
• 1 level tsp nutmeg (freshly grated)
• 0.5 tsp cayenne pepper
• 2 white onions
• 5 ripe tomatoes
• 1 tbsp chopped basil
• 2 tsp sugar

Instructions

1. 1. Put the minced beef, diced onions, grated carrot, Parmesan, breadcrumbs, and egg into a large bowl.
2. 2. Work the ingredients together with your hands until you have a uniform mixture.
3. 3. Let the meat mixture rest for ten minutes.
4. 4. Check the consistency of the mixture.
5. 5. If the mixture feels too firm, knead in two to three tablespoons of cold water.
6. 6. If the mixture is too soft, add one to two tablespoons of breadcrumbs.
7. 7. Season the meat mixture with salt, pepper, grated nutmeg, and a pinch of cayenne pepper.
8. 8. Wash the parsley and basil under running water.
9. 9. Shake the herbs dry.
10. 10. Chop the parsley, basil, and garlic very finely in a blender.
11. 11. Stir two tablespoons of olive oil into the herbs.
12. 12. Finally season the herb filling with salt and pepper.
13. 13. Preheat the oven to 180 degrees Celsius.
14. 14. Knead the meat mixture briefly one more time.
15. 15. Divide the meat mixture into three equal portions.
16. 16. Grease a loaf pan with a capacity of one liter with oil.
17. 17. Place the first portion of meat mixture into the pan.
18. 18. Spread the meat layer flat.
19. 19. Spread half of the herb filling over the meat layer.
20. 20. Cover the herb filling with the second portion of meat mixture.
21. 21. Smooth out the second meat layer.
22. 22. Spread the remaining herb filling over the second meat layer.
23. 23. Finish the loaf with the third and last portion of meat mixture.
24. 24. Drizzle the top of the loaf with one to two tablespoons of oil.
25. 25. Bake the loaf in the hot oven for about 60 minutes.
26. 26. Peel the onions.
27. 27. Dice the onions.
28. 28. Wash the tomatoes.
29. 29. Pour boiling water over the tomatoes.
30. 30. Remove the skin from the tomatoes.
31. 31. Remove the seeds from the tomatoes.
32. 32. Cut the tomatoes into coarse chunks.
33. 33. Heat one tablespoon of olive oil in a pan.
34. 34. Sauté the onions in the pan until translucent.
35. 35. Add the tomato chunks to the onions.
36. 36. Simmer the sauce covered over medium heat for about 15 minutes.
37. 37. Check if too much liquid has evaporated.
38. 38. If necessary, add one to two tablespoons of cold water.
39. 39. Season the sauce with sugar, salt, and pepper.
40. 40. Spread the finished meatloaf with the tomato-onion sauce.
41. 41. Let the loaf cool down to room temperature.
42. 42. Slice the loaf.
43. 43. Serve the slices as desired on toasted bread or baguette slices.

Nutrition per serving

• kcal: 682
• Protein: 47 g · Fett/Fat: 45 g · Carbs: 22 g