Meatloaf In Puff Pastry Coat With Ricotta And Olive Dip Recipe

Name: Meatloaf In Puff Pastry Coat With Ricotta And Olive Dip Recipe
Ingredients: 1 Bread roll (from the previous day); 100 g dried tomatoes in oil; 1 Onion; 750 g mixed minced meat; 2 TEASPOONS medium hot mustard; 2 Eggs (size M); 2 TABLESPOONS dried basil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 250 g Ricotta cheese; 100 g Whipped cream; 75 g green olives without stone; 1 Egg yolk (size M); 1 package (270 g) fresh puff pastry for pastry or strudel (rolled out on baking paper ready to bake; approx. 42 x 24 cm; cooling shelf); 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Basil and thyme; baking paper; 7-10 Tbsp possibly aluminium foil

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Delightful meatloaf coated in puff pastry, topped with a ricotta and olive dip—easy, hearty, and perfect for any occasion! (6 servings)

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Ingredients

1 Bread roll (from the previous day)
100 g dried tomatoes in oil
1 Onion
750 g mixed minced meat
2 TEASPOONS medium hot mustard
2 Eggs (size M)
2 TABLESPOONS dried basil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
250 g Ricotta cheese
100 g Whipped cream
75 g green olives without stone
1 Egg yolk (size M)
1 package (270 g) fresh puff pastry for pastry or strudel (rolled out on baking paper ready to bake; approx. 42 x 24 cm; cooling shelf)
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Basil and thyme
baking paper
7-10 Tbsp possibly aluminium foil