Mediterranean Meatloaf with Tomato Sauce

Ingredients

• 1 Spring onion
• 2 rolls (from yesterday)
• breadcrumbs (as needed)
• 6 Garlic cloves
• 1 tsp thyme
• 300 g sheep cheese
• 800 g mixed ground meat
• 200 g veal mince
• 2 Eggs
• 1 tbsp Tomato Paste
• 12 dried tomatoes (in oil)
• 2 tbsp olive oil
• Salt
• Pepper
• 1 kg tomatoes
• 1 tbsp Tomato Paste
• 1 Shallot
• 2 Garlic cloves
• 2 tbsp olive oil
• sugar
• Lemon juice
• Salt
• Cayenne pepper

Instructions

1. 1.

   Soak the rolls in lukewarm water. Wash spring onions, trim ends, finely chop. Peel garlic and finely mince. Drain tomatoes, halve or quarter them. Cut sheep cheese into about 1 cm cubes. Squeeze breadcrumbs, mix both with garlic, herbs, veal mince and ground meat. Knead eggs with tomato paste, salt and pepper. Add breadcrumbs as needed to form a well-moldable meat dough. Shape into an elongated loaf, place in a fireproof, oiled pan. Drizzle oil over the loaf, bake in oven at 200°C for about 1 hour. Serve with tomato sauce if desired.

2. 2.

   Blanch tomatoes briefly in boiling salted water until skins split. Shock in ice water, peel, quarter, deseed and dice.

3. 3.

   Peel and finely chop shallot and garlic. Sauté in hot oil, stir in tomato paste and add tomatoes. Simmer a few minutes, season with sugar, salt, lemon juice and cayenne pepper.