6 servings platter
25 minutes
40 minutes
Way
319 calories
* Ingredients
° 500 grams minced meat
° 50 ml of milk
° 2 small onions
° 2 cloves minced garlic
° 1 teaspoon dried mint (I didn't use any)
° A few pieces of sun-dried tomatoes (soaked in oil and drained well)
° 1 grated carrot
° capers (optional)
° 1 egg
° 100gm Parmesan cheese, grated or shredded
° About twenty olives (black to me) chopped
° salt
° pepper
° Coriander powder.
* Preparation
Grate the carrot.
Peel the onion, cut it into slices and chop the garlic.
Heat a little olive oil in a frying pan and fry the vegetables over a medium heat for a few minutes until they are soft.
Preheat oven to 6th degree (180 degrees)
In a salad bowl, mix ground beef, milk, cheese, olives, tomatoes in small pieces, salt, pepper and coriander (and capers if you like). Then add onions, garlic and carrots. Attach it to the eggs and mix well.
Leave it to rest for a few minutes.
Pour the preparation into a cake tin or another mold of your choice without messing around too much and bake for about 40 minutes.
After cooking, let the meatloaf rest for 10 to 15 minutes before slicing it.
* This bread can be kept for 3 days in the refrigerator and up to 6 months in the freezer
Enjoy !
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