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DEBI EMILEE
Meatloaf from the oven with spinach and egg
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Ingredients
Directions
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Preheat the oven to 180 degrees.
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Peel the garlic and finely chop.
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Put the spinach with the garlic, some salt and a tablespoon of oil in a large pan.
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Cook over a high heat in a frying pan for about 5 minutes.
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Put in a colander and press the soup out with a soup spoon, allow to cool to room temperature.
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Meanwhile, bring water to the boil and add two-thirds of the eggs.
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Let boil for 8 minutes, then rinse with ice-cold water.
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Peel the eggs.
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Remove the crusts from the bread and soak for 2 minutes in the milk.
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Grab the bread well apart and add to the mince along with the remaining eggs.
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Season with the curry, some white pepper and salt.
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Knead the minced meat firmly.
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Grease the cake mold with oil.
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Put half of the minced meat in and press well, making a dimple in the middle.
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Put half of the spinach with the eggs on it.
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Sprinkle with a little salt.
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Cover with the remaining spinach and finish with minced meat.
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Press well so that there are no air holes.
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Bake the meatloaf in the oven for 30 minutes, pour the moisture.
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Put in the oven for another 5 minutes and let it rest for 5 minutes under the aluminum foil outside the oven.
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Cut slices and serve hot or at room temperature.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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