Savory Meatloaf

Cook the spelt in plenty of salted water for 30 minutes and drain it

In a pan, toast the breadcrumbs with 2 tablespoons of oil until golden brown

Finely chop the parsley with the garlic

Soak the bread in milk and squeeze it out

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

Salt, pepper, and fragrance with a pinch of nutmeg

Mix everything well with a fork

Spread the mixture in a 1-liter loaf pan lined with parchment paper and level it

Cook in a preheated oven at 180 degrees for about 1 hour

At the end of cooking, let the meatloaf rest for 10 minutes before carefully unmolding it

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

Clean and dice the other vegetables

In a pan, heat the oil and sauté the onion

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

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

Serve the meatloaf sliced along with the vegetables