Cheese Vegetable Meatloaf with Potato Crust

Preparation (about 60 min):

Soak bread rolls, squeeze well. Cut halloumi cheese into cubes, fry briefly in hot olive oil, remove peel from garlic, cut into fine cubes. Remove 2 sprigs of thyme, clean spring onions, cut into rolls. Mix minced meat with eggs, onion cubes, squeezed mustard, bread rolls, parsley, spring onions, garlic, roasted sesame seeds, halloumi cheese and a little grated thyme, season well with cumin, salt and pepper.

Fold in diced vegetables and peppers, form quantity into a brick, place in a greased ovenproof dish. Remove peel from potatoes, clean, grate coarsely and mix well with 2 peppers, egg yolks, salt, nutmeg, spread evenly on the minced mixture, press a little bit smooth, shape nicely and finish baking in heated oven at 170 °C for 15 minutes, reduce heat to 150 °C, finish baking for another 25 minutes.

Add thyme sprigs for flavoring, pour in veal stock, stew cherry tomatoes for the last five minutes. Cut the minced roast into slices, arrange on plates, place the tomatoes all around, pour on the sauce and garnish with thyme.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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