With egg filled meatloaf and risotto

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With this recipe you will learn how to make a tasty, classic meat loaf. Serve with risotto for a modern twist.


Fort he meatloaf: 800g mixed minced meat, 1 egg, 3 tbsp breadcrumbs, 12 sun-dried tomatoes, 1 lemon (zest),  1 clove of garlic, 4 eggs, 50g rocket salad,  olive oil,  Pepper,  salt

For the risotto: 200g risotto, 1 shallot, 120 ml dry white wine, 500 ml vegetable stock, 2 tbsp pesto, 100g peas


Boil the eggs hard in boiling water.

Make the meatloaf:

Chop the onion finely. Remove the stones from the olives. Cut the olives and tomatoes into pieces.

Mix the minced meat with the egg, pieces of olive and tomato, breadcrumbs, onion, crushed garlic and lemon zest. Season with pepper and salt. You can flavour with 1 tablespoon of mustard.

Form a meat loaf and put the peeled hard-boiled eggs in the middle.

Place the meatloaf in an oven dish and cook for 1 hour in a preheated oven at 180° C.

Make the green risotto

Chop the shallot finely and fry until translucent in olive oil.

Add the risotto rice and stir-fry for 2 minutes. Deglaze with the white wine and allow the alcohol to evaporate. Now pour in the stock, put the lid on the pan and let it cook for about 20 minutes.

Add the pesto and peas and heat up a little more.

Finishing touch

Serve the meatloaf with the green pesto and rocket salad.

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