Foodbook #727 Stuffed meatloaf with potatoes

Foodbook #727 Stuffed meatloaf with potatoes


Good morning my friends and happy weekend, one of my favorite foods for today, let’s see how we do it together


For the roll:
1 kg of ground beef
4 cups bread crumbs (200 g)
1 small bunch of parsley
1 grated tomato (along with its juice)
1 onion grated
1 clove of grated garlic (optional)
1 1/2 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon grated allspice
1 1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon baking soda optional
3 tablespoons olive oil
1/4 cup grated parmesan optional
5 boiled eggs

For the potatoes:
1.2 kg potatoes, chopped quinces
1 teaspoon oregano
Salt and pepper
1/4 cup olive oil
1/2 cup water for the pan

For the tomato sauce:
1/2 cup tomato paste
3/4 cup water



Preheat your oven to 180 ° C.
Cut a large piece of baking paper or foil and place it on your workbench and grease a large baking tray.
Put the ingredients for the roll in a large bowl and knead well for 5 minutes until smooth. If your mixture looks dry, add 1-2 handfuls of water.
Transfer the mixture to the baking paper, make a rectangle measuring 30 cm by 22 cm and place the eggs in the middle. Using the paper, make the roll and lightly press any gaps to close. But do not overdo it because the more you work on it, the more it spoils its shape!
Carefully place it in the paper pan and then pull out the paper and remove it.
Mix the potatoes with the rest of the ingredients and put them in the pan. Add water just enough to cover the bottom of the pan.
Mix the pulp with water and pour over the roll and the potatoes.
Bake for about an hour, or until the potatoes are ready. If necessary, add a little water to the pan during baking.
Bon appetit!

Stay safe and healthy my friends and take care of your people

My best wishes from Greece

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