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Meatloaf with Anchovies and Olives

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Meatloaf with Anchovies and Olives
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
0
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Ingredients

for
6
For the meatloaf
2
day-old White rolls
2
75 grams
green, pitted Olives
1
1 tablespoon
50 grams
mixed, chopped Fresh herbs (such as thyme, rosemary, sage, basil)
1 kilogram
2
1 tablespoon
medium hot Mustard
For garnish
500 milliliters
200 grams
Polenta (instant)
For the tomato sauce
4
2
2 tablespoons
1 teaspoon
dried Oregano
Also
30 grams
40 grams
freshly grated Parmesan
fresh mixed Fresh herbs (for garnish)
4
halved, green Olives (for garnish)

Preparation steps

1.

Preheat oven to 200°C (approximately 400°F). Cube bread and soak in water. Drain anchovy fillets and finely chop. Cut olives in half crosswise. Peel onion, finely chop and saute in hot butter. Mix in herbs and cool.

2.

Squeeze bread well, mix with minced meat, eggs, mustard, olives, anchovies and onion and herb mixture. Season with salt, pepper and paprika. Form mixture into a long loaf and place in a greased tin or on a baking sheet lined with baking paper. Bake for about 60 minutes.

3.

For the garnish, bring vegetable broth to a boil and sprinkle with polenta while stirring. Boil briefly, remove from heat and soak for 15 minutes. Meanwhile, blanch tomatoes in boiling water, rinse, peel, cut in half, core and dice. Peel garlic, finely chop and saute in a pot with hot oil. Add tomatoes and briefly saute. Season with salt, pepper and oregano.

4.

Stir butter and Parmesan with polenta. Season with salt, pepper and nutmeg. Spread tomato sauce in a baking dish, cut meatloaf into slices, place in dish and garnish with fresh herbs and olives. Serve with polenta on side.