Savory Meatloaf

Cook the cracked spelt in plenty of salted water for 30 minutes, then drain it

Toast the breadcrumbs in a pan with 2 tablespoons of oil until golden

Finely chop the parsley and garlic

Soak the sandwich bread in the milk and squeeze out the excess

Place it in a bowl with the ground meat, the sausage removed from its casing and crumbled, the toasted breadcrumbs, the chopped parsley and garlic, the eggs, the cheeses and the spelt

Season with salt and pepper and flavor with a pinch of nutmeg

Mix everything well with a fork

Place the mixture in a 1-liter loaf tin lined with baking paper and level it

Bake in a preheated oven at 180°C for about 1 hour

At the end of cooking, let the meatloaf rest for 10 minutes before gently removing it from the mold

Meanwhile prepare the vegetables: immerse the tomatoes in boiling water for a few moments and peel them

Clean and dice the other vegetables

Heat the oil in a pan and soften the onion

Add the potatoes and cook for 10 minutes, then add the tomatoes, zucchini and eggplant and finish cooking

Adjust salt and pepper, sprinkle with torn basil and thyme and mix

Serve the meatloaf sliced, accompanied by the vegetables