Tomato Meatloaf
A tomato meatloaf recipe featuring fresh ingredients from the fruit vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 stale roll
- 3 onions
- 1 Garlic clove
- 800 g mixed ground meat
- 50 g bacon cubes
- 2 Eggs
- 1 tsp Mustard
- 2 tbsp breadcrumbs (more if needed)
- Salt
- Pepper (freshly ground)
- 400 g cherry tomatoes
- 3 tbsp olive oil
- 4 sprigs marjoram
Instructions
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1.
Preheat the oven to 200°C (400°F) with upper and lower heat. Soak the roll in cold water. Peel and finely dice the onions and garlic clove. Squeeze out excess liquid from the roll and mix it well with the ground meat, onion and garlic cubes, bacon, eggs, mustard, and breadcrumbs. Season with salt and pepper. Transfer the mixture into a loaf pan lined with foil (about 10x20 cm) and bake in the preheated oven for about 60 minutes.
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2.
During baking, wash and pat dry the tomatoes. Place them in an oiled baking dish, season with salt and pepper, and put them in the oven about 10 minutes before the meatloaf finishes cooking. Remove the tomatoes, crush a few with a fork. Take the meatloaf out of the oven, release it from the pan, arrange on a plate, and spread the baked cherry tomatoes and their juice over the loaf. Garnish with marjoram leaves and serve sliced. Polenta makes a good accompaniment.
