Olive Minced Roast

Preheat the oven to 200 °C. Coat the bottom of a large ovenproof dish with olive oil.

Slice the Weggli and place them in a suitable bowl. Drizzle the milk over it and let it sit for a short time.

Heat butter and olive oil in a pan. Sauté the onion and garlic until translucent. Add the fresh finely chopped herb leaves, mix everything together well and cool.

In a large baking bowl, mix well tomato puree, egg yolk, egg, paprika, enough salt and freshly ground bell pepper. Add minced meat, onion-herb mixture and olives. Squeeze the bread well and add it as well. Mix the ingredients very well and season if necessary.

Shape the meat dough into an oblong loaf and place it in the prepared mold.

Roast the minced meat in a 200 °C oven on the second rack from the bottom for twenty minutes.

Then, spoon a little white wine over it repeatedly and finish the roast in another thirty-five to forty minutes.

A creamy roast potato, spinach, risotto or possibly a root vegetable go well as a side dish.

Tips:

* According to choice you can bring to the table a paradeiser sauce to the minced roast.

* can also be prepared for singles as a minced steak: Quarter the ingredients, form minced steaks from the meat dough and cook them in the pan. Last but not least, melt the drippings with half a dl of white wine and mix with a

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