Summer Meat Loaf with Roasted Vegetables

1hr 20m
Preparation/cooking time: ca. 40m + Bake: ca. 40m

For 12 pieces

Nutritional Information

Contains 197 Kcal


  • 600 g minced meat (beef and pork)
  • 2 onion cut into segments
  • 1 pinch salt
  • 2 tbsp. thyme leaves
  • 0.5 dl balsamic vinegar
  • 2 eggs, whisked
  • 0.5 yellow and red peperoni, cut into 3-cm rhombuses
  • 2 clove of garlic, pressed
  • 100 g day-old wheat-rye bread, cut into small cubes, 3 tbsp set aside
  • 6 sprig rosemary
  • 0.5 tsp. cayenne pepper
  • 3 tomatoes
  • 50 g Calamata olives, cut in half, pitted
  • 2 tbsp. olive oil
  • 0.5 tbsp. honey
  • a little pepper

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  • Knead the mince well with the remaining ingredients. Transfer the mixture to the prepared tin and press down a little. Scatter over the set aside bread cubes. Place the cake tin on an oven tray lined with baking paper (leave 3/4 of the tin free for the vegetables).
  • Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove the oven tray.
  • Mix the tomatoes with the remaining ingredients, spread the vegetables out alongside the cake tin. Continue to cook the meatloaf and vegetables for about another 25 mins. Allow the meatloaf to stand in the tin for approx. 5 mins. before slicing. Add the balsamic and honey and simmer for approx. 5 mins., season.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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