- 2 sprigs Parsley
- 2 sprigs Oregano
- 1 ½ pounds Ground Veal
- 2 Eggs
- 2 tablespoons Breadcrumbs
- 6 ounces roasted red Bell pepper
- 1 tablespoon Olive oil
- 3 Scallions
- 3 sprigs Basil
- ½ Lemon
- 7 ounces Quark
Rinse the parsley and oregano, shake dry, pluck leaves and finely chop.
Mix together ground veal, eggs, breadcrumbs, parsley and oregano in a bowl. Season with salt and pepper.
Drain the peppers and cut into small cubes. Add to veal mixture and mix until smooth.
Coat a baking dish (about 1.2 liters or approximately 1 quart) with the oil.
Transfer veal mixture to the dish, level the surface smooth and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3)(approximately 400°F/convection 350°F), on the 2nd rack from the bottom, until cooked through, 35-40 minutes.
Meanwhile, rinse scallions, pat dry and thinly slice. Rinse basil, shake dry, pluck leaves and finely chop. Combine both in a bowl. Squeeze lemon.
Add quark to bowl with scallion and basil. Add 1-2 tablespoons lemon juice and season with salt and pepper. Refrigerate, covered, until ready to use. Remove meatloaf from oven and let rest for a few minutes. Cut into slices and serve with the herb quark.