Meat loaf three times different

Ingredients

Directions

1. 1

   Soak the rolls in cold water. Peel and chop the onions. Mix with minced meat, eggs, thyme, tomato paste and mustard. Squeeze out the bread roll and add. With.

2. 2

   Season 5-6 teaspoons of salt and pepper. Knead everything smooth. Divide the mixture into three.

3. 3

   Herb mince roast: At 1⁄3 Hackmasse knead the frozen herbs. Shape the mixture into a longish roast and place on a baking tray. Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 3⁄4 hours.

4. 4

   Greek meatloaf: Drain olives, cut into rings. Clean, wash and finely dice the peppers. Peel and chop garlic. Crumble feta. All at 1⁄3 Knead the mince.

5. 5

   Asian meat loaf: Roughly chop the cashews. Clean, wash and finely chop the spring onions. Peel ginger, grate finely. Everything with the Asian sauce at 1⁄3 Knead the mince.

6. 6

   Form mince masses (Greek and Asian) into a longish roast and place them next to each other on the fat pan or a baking tray. Remove the finished herb minced roast from the oven and roast both roasts in it at the same heat for approx. 1 3⁄4 hours.

7. 7

   For hot serving, reheat all 3 meat loafs on the fat pan at approx. 100 °C (circulating air: 75 °C/gas: level 1) for 30-40 minutes. Cover with aluminium foil if necessary. Wash and chop the parsley and sprinkle it over the

8. 8

   Spicy noodle salad goes well with it.