Veal Meatloaf – Smart

Ingredients

• 2 stalks Parsley
• 2 stalks oregano
• 650 g veal mince
• 2 Eggs
• 2 tbsp whole grain breadcrumbs
• Salt
• Pepper
• 175 g roasted red bell peppers (drained weight; jar)
• 1 tbsp Olive Oil
• 3 spring onions
• 3 stems basil
• 0.5 lemon
• 200 g Low-fat quark

Instructions

1. 1.

   Wash parsley and oregano, shake dry. Remove leaves and finely chop.

2. 2.

   Mix the mince with eggs, breadcrumbs, salt, pepper, parsley, and oregano in a bowl.

3. 3.

   Drain the bell peppers and dice finely. Add to the meat mixture and knead into a smooth dough.

4. 4.

   Grease an oven dish (about 1.2 L capacity) with olive oil.

5. 5.

   Place the dough in the dish, spread evenly, and bake in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) for 35–40 minutes.

6. 6.

   Meanwhile, trim and wash spring onions, slice into thin rings. Wash basil, shake dry, remove leaves, finely chop. Combine both in a bowl. Squeeze the lemon. Add quark to the bowl. Add 1–2 tbsp lemon juice and mix with salt and pepper. Chill until ready to use. Remove the veal meatloaf from the oven and let rest for a few minutes. Slice and serve with herb quark.