Meatloaf from the oven with spinach and egg

Name: meatloaf from the oven with spinach and egg
Total time: 60 min
Yield: 6
Ingredients: 2 toes garlic; 400 gram Spinach; 2 tablespoon sunflower oil; 6 egg; 4 slices wheat bread; 100 ml milk; 1 kilo half to half minced; 1 teaspoon curry powder; 12 gram salt

Ingredients

Directions

Preheat the oven to 180 degrees.
Peel the garlic and finely chop.
Put the spinach with the garlic, some salt and a tablespoon of oil in a large pan.
Cook over a high heat in a frying pan for about 5 minutes.
Put in a colander and press the soup out with a soup spoon, allow to cool to room temperature.
Meanwhile, bring water to the boil and add two-thirds of the eggs.
Let boil for 8 minutes, then rinse with ice-cold water.
Peel the eggs.
Remove the crusts from the bread and soak for 2 minutes in the milk.
Grab the bread well apart and add to the mince along with the remaining eggs.
Season with the curry, some white pepper and salt.
Knead the minced meat firmly.
Grease the cake mold with oil.
Put half of the minced meat in and press well, making a dimple in the middle.
Put half of the spinach with the eggs on it.
Sprinkle with a little salt.
Cover with the remaining spinach and finish with minced meat.
Press well so that there are no air holes.
Bake the meatloaf in the oven for 30 minutes, pour the moisture.
Put in the oven for another 5 minutes and let it rest for 5 minutes under the aluminum foil outside the oven.
Cut slices and serve hot or at room temperature.
Lekker met een frisse aardappelsalade en een augurkje!.