1.
Preheat the convection oven to 446
°F
2.
Mix the ground meat in a bowl with the egg, bread crumbs, salami,
onion, thyme, 1 teaspoon salt and a generous amount of pepper. Knead
and mix thoroughly.
3.
Transfer the ground meat to the pan or dish and smoothen the top. Press
in the mushrooms and coat the top with olive oil.
4.
Place the pan or dish onto the wire rack and put them into the convection
oven. Set the timer to 20-25 minutes and roast the meat loaf until nicely
brown and done.
5.
Leave the meat loaf to stand for at least 10 minutes before serving. Then
cut the loaf into wedges. Tasty with fried potatoes and a salad.
Courgette Stuffed with Ground Meat
Main course - 2 portions snack
–
4 portions
20 m 20 minutes convection oven
1 large courgette (approx. 400 g)
50 g feta cheese, crumbled
1 clove garlic, crushed
1/2
tablespoon mild paprika powder
200 g lean ground beef
Freshly ground black pepper
Shallow bowl, diameter approx. 15 cm
1.
Cut the ends off the courgette and cut it into six equal parts. Set the parts
upright and carve them out with a teaspoon to
1/2
cm off the sides and 1
cm off the bottom. Sprinkle the inside with a little salt.
2.
Preheat the convection oven to 428
°F
3.
Mix the ground beef with the feta cheese, garlic, paprika power and
pepper to taste and mix well. Divide the ground beef into six equal
portions. Fill the hollow courgette parts with ground beef and press in
the mixture. Smooth the top with a moist hand.
4.
Put the courgette in the bowl and place the bowl onto the wire rack. Put
them into the convection oven and set the timer to 20 minutes. Bake the
stuffed courgette until it is brown and done. Delicious with yellow rice
and roasted cherry tomatoes.
