200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Ei
Sulfiet
MosterdItalian Meatloaf
I made this meatloaf 10 years ago, in the early days of MarleenKookt. Now I'm preparing it again with new inspiration and much joy. This Italian-style seasoned meatloaf made from beef (better life 2 stars) is full of flavour with plenty of fresh herbs, olives, and a hint of cheese, making it wonderfully moist. Accompanying it is a fresh mash of green vegetables and sweet roasted summer tomatoes. Enjoy your meal!
Italian Meatloaf
Beef (better life 2 stars), cherry tomatoes, mushrooms, leek, rocket, celery, white onion, carrot, garlic, potato, fresh basil, chives, parsley, rosemary, sage and thyme, kalamata olives, sun-dried tomatoes (tomato, caper, garlic, oregano, marjoram, rosemary, sunflower oil, salt), chilli powder, Parmesan cheese, pasteurised free-range egg, milk, panko (contains gluten), extra virgin olive oil, extra virgin olive oil and sunflower oil, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the mash and the meatloaf loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the mash and the meatloaf covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, so transfer to an oven dish.