Meatloaf with Anchovies and Olives

Ingredients

• 2 old-fashioned rolls
• 2 pickled sardine fillets
• 75 g green pitted olives
• 1 onion
• 1 tbsp butter
• 50 g mixed chopped herbs (e.g., thyme, rosemary, sage, basil)
• 1 kg mixed ground meat
• 2 Eggs
• 1 tbsp Medium-hot mustard
• Salt
• Pepper (freshly ground)
• Sweet Paprika Powder
• 500 ml vegetable broth
• 200 g instant polenta
• 4 plum tomatoes
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 tsp Dried oregano
• 30 g Butter
• 40 g freshly grated Parmesan
• nutmeg
• fresh mixed herbs for garnish
• 4 halved green olives for garnish

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Roughly break up the rolls and soak them in water. Drain the sardine fillets and finely chop them. Cut the olives crosswise into halves. Peel the onion, dice it finely, and sauté it in hot butter until translucent. Mix in the herbs and let everything cool.

2. 2.

   Squeeze out excess liquid from the rolls, then combine them with the ground meat, eggs, mustard, olives, sardines, and the onion-herb mixture. Season with salt, pepper, and paprika. Shape the mixture into a long loaf and place it on a greased pan or a sheet of parchment paper. Bake in the preheated oven for about 60 minutes.

3. 3.

   Meanwhile, bring the vegetable broth to a boil and whisk in the polenta. Let it simmer briefly, then remove from heat and let it stand for 15 minutes. In the meantime, blanch the tomatoes in boiling water, shock them, peel, halve, core, and dice them. Peel the garlic, finely chop it, and sauté it in hot oil until translucent. Add the tomato cubes, cook briefly, and season with salt, pepper, and oregano.

4. 4.

   Stir butter and Parmesan into the polenta, seasoning with salt, pepper, and nutmeg. Spread the tomato sauce in a baking dish, place sliced meatloaf on top, and garnish with fresh herbs and olives before serving. Serve the polenta separately alongside.