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Recipe of: © Monsieur Cuisine

Mediterranean meat loaf

MC connect
6 portions
Ready in: 1:00 h
Preparation time: 10 min.
Created on: 29.11.2018
  • 1½ day-old bread rolls
  • 200 g chopped tomatoes, tinned
  • 1 medium onion (40 g)
  • 2 tbsp olive oil
  • ½ bunch of flat-leaf parsley
  • 65 g black olives, stoned
  • 60 g capers
  • 1 kg mixed beef and pork mince
  • 2 medium eggs
  • 1 tsp sugar
  • ½ tsp salt
  • 1 pinch of pepper
  • 5 tbsp breadcrumbs, as desired


  • butter for the tin


Per portion:

  • calorific value
    2680 kj / 640 kcal
  • protein: 44 g
  • carbohydrates: 18 g
  • fat: 43 g
Preparation time
10 min.
Ready in
1:00 h
  1. Pre-heat the oven to 180 °C and grease a loaf tin (25 x 11 cm) with butter. Put the rolls in large pieces into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 7. Decant into a large bowl and mix with the chopped tomatoes.
  2. Peel and quarter the onion and, with the measuring beaker in place, chop in the blender jug with the turbo button/1 second. Use the spatula to scrape down the inside of the blender jug. Add the olive oil and, the measuring beaker not inserted, sweat with the roast button/4 minutes. Add the onion to the bowl with the bread and tomato mixture and then clean the blender jug.
  3. Wash the parsley, shake dry and remove the leaves from the stalks. Put the leaves into the blender jug with the olives and capers, and, with the measuring beaker in place, chop for 3 seconds/speed setting 7. Then add the olive and caper mixture, plus the minced meat, eggs and sugar, into the bowl with the bread, onion and tomato mixture. Season with salt and pepper and, using your hands, knead into a homogenous mixture. If required, thicken the mixture with more breadcrumbs.
  4. Decant the minced meat mixture into the prepared loaf tin and press it down lightly. Bake in the oven for 45 minutes until the surface is golden brown. Serve with boiled potatoes.


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