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Estimated Times |
Preparation time: 20
Cooking time: 40
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Ingredients
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servings
1 | tbsp | Olive oil ~13.7 g |
1 | can(s) | Chopped tomatoes ~400 g |
70 | g | Parma ham |
50 | g | Feta cheese |
50 | g | Mushrooms |
1 | tsp | Sea salt ~5.5 g |
50 | g | Onion(s) |
400 | g | Minced beef 6-10% |
1 | pcs. | Egg(s) ~50 g |
2 | pinch | Black Pepper ~0.8 g |
2 | tbsp | Parsley ~7.5 g |
400 | g | Potatoes |
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Directions
Finely chop the onion, parsley and mushrooms.
Preheat the oven to 200º C/fan oven 180º C.
Mix the meat with the egg, salt, pepper, onion, mushrooms, feta and half of the parsley. Form the mince mixture into a loaf and cover with the air-dried ham. Place in an ovenproof dish and bake for approx. 35-40 mins.
Peel and dice the potatoes. Boil for 15-20 mins. or until good and tender. Drain the water off the potatoes and add a little of the fat. Mash the potatoes with a masher or hand mixer. Season the mashed potato with salt and pepper and finely chopped parsley.
Heat the chopped tomatoes in a pan. Season with salt and pepper. Add the olive oil and stir to blend.
Serve the meatloaf in slices together with potatoes and the tomato sauce.
Nutritional data
767 Kcal Per Serving F: 36 g, P: 64 g, C: 49 g, DF: 6 g 1,534 Kcal (102 Kcal/100 g)
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