Provençal meatloaf

Name: provençal meatloaf
Cook time: 25 min
Total time: 100 min
Yield: 12
Cuisine: French
Ingredients: 2 white petit; 1 onion; 20 g fresh flat parsley; 250 g chestnut mushrooms; 1 medium oranges; 140 g tomato paste can of 70 g; 4 toe garlic; 2 el dried Provençal herbs; 1 kg half to half chopped; 3 medium sized egg; 2 el extra virgin olive oil

Minced beef with Provençal herbs, garlic, mushrooms, orange zest, onion and fresh parsley from the oven.

Ingredients

Kitchen Stuff

1 food processor
1 baking dish (about 2 liters)

Directions

Preheat the oven to 175 ºC.
Crumble the petit pains with a food processor.
Chop the onion and finely chop the parsley. Clean the mushrooms with kitchen paper and cut into slices.
Clean the orange well and grate the orange skin thinly.
Press the garlic. Mix in a bowl the tomato puree, garlic, orange zest and the Provençal herbs.
Mix in a bowl the mince with the eggs, the bread crumbs, half of the tomato mixture and salt and pepper.
Scoop the onion and parsley through. Knead the minced meat into a homogeneous mass.
Divide the minced meat in the baking dish and press it well. Spread the rest of the tomato mixture over the top.
Mix the mushroom slices with the olive oil and season with salt and pepper. Divide them over the minced meat.
Place the dish just below the center in the oven and bake the meatloaf in 1 hour.
Serve the meatloaf warm or lukewarm, but leave it in any case for at least 15 minutes so that the fat can pull back into the meat.
Cut the meatloaf into slices in slices.