Meatloaf with Potato Crown

Ingredients

• 2 rolls (from yesterday)
• 1 onion
• 0.5 bunch thyme
• 1 Zucchini
• 2 tbsp olive oil
• 150 g pickled bell peppers (jar)
• 200 g feta
• 750 g mixed ground meat
• Salt
• Pepper
• 2 Eggs
• 2 tsp mustard
• 400 g Potatoes
• 200 green beans
• 2 carrots
• 1 tbsp butter

Instructions

1. 1.

   Preheat the oven to 200°C. Soak the rolls in water. Peel and finely dice the onion. Rinse the thyme, shake dry and pluck the leaves. Wash, trim and slice the zucchini lengthwise into thin strips.

2. 2.

   Heat the oil in a pan, brown the zucchini on both sides, season with salt and pepper, then remove. Dice the peppers and feta. Mix the ground meat with eggs, salt, pepper, mustard, and onion. Squeeze out excess liquid from the rolls and fold them into the mixture with peppers and feta.

3. 3.

   Divide the meat mixture in half. Place one half on a baking sheet lined with parchment paper, lay the zucchini strips lengthwise over it, then top with the remaining meat mixture. Press firmly and shape into a loaf. Wash, peel, and grate the potatoes coarsely, then season with salt and pepper.

4. 4.

   Spread the potato mixture loosely over the meatloaf and bake in the oven for about 50 minutes (cover if needed). Rinse the green beans, trim ends, and cut in half lengthwise if long. Peel carrots, halve lengthwise, and cut diagonally into pieces. Boil both in salted water for about 5 minutes until al dente, then shock in cold water and drain.

5. 5.

   Heat butter in a pan, steam the vegetables, season with salt and pepper. Remove the meatloaf from the oven and arrange on a platter. Serve sliced as desired.