Meatloaf In Puff Pastry Coat With Ricotta And Olive Dip Recipe

Name: Meatloaf In Puff Pastry Coat With Ricotta And Olive Dip Recipe
Total time: 105 min
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)

Keywords

Meat
roast

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Cooking tools:

Kitchen scale
Cutting board
Chef's knife
Mixing bowl
Colander
Baking sheet
Parchment paper
Aluminum foil
Oven
Blender
Whisk
Measuring spoon
Measuring cup
Pastry brush
Plastic wrap
Refrigerator
Spoon
Fork
Plate
Serving platter

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