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Provençal meatloaf
Minced beef with Provençal herbs, garlic, mushrooms, orange zest, onion and fresh parsley from the oven.
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Ingredients
Directions
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Preheat the oven to 175 ºC.
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Crumble the petit pains with a food processor.
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Chop the onion and finely chop the parsley. Clean the mushrooms with kitchen paper and cut into slices.
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Clean the orange well and grate the orange skin thinly.
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Press the garlic. Mix in a bowl the tomato puree, garlic, orange zest and the Provençal herbs.
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Mix in a bowl the mince with the eggs, the bread crumbs, half of the tomato mixture and salt and pepper.
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Scoop the onion and parsley through. Knead the minced meat into a homogeneous mass.
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Divide the minced meat in the baking dish and press it well. Spread the rest of the tomato mixture over the top.
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Mix the mushroom slices with the olive oil and season with salt and pepper. Divide them over the minced meat.
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Place the dish just below the center in the oven and bake the meatloaf in 1 hour.
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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.
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Cut the meatloaf into slices in slices.
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Nutrition
520Calories
Sodium0% DV0g
Fat51% DV33g
Protein60% DV30g
Carbs8% DV23g
Fiber0% DV0g
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