Bresc BV

Pan de carne with chimichurri


  • 800 g beef mince
  • 4 slices boiled ham
  • 4 mozzarella slices
  • 100 g Bresc Chimichurri
  • 50 g Bresc Freshly chopped Spanish garlic
  • 50 g Bresc Freshly chopped onion
  • 50 g Bresc Greek Halkidiki olive tapenade
  • 50 g breadcrumbs
  • 20 Bresc Cherry tomatoes garlic parsley
  • 1 dl olive oil
  • 2 eggs
  • 2 dl tomato sauce

Preparation method

Mix the mince with the eggs, garlic, onion, breadcrumbs and half the chimichurri. Roll the mince out on a sheet of plastic foil until it is 1 centimetre thick. Divide the slices of ham, the mozzarella and the green olive tapenade evenly over the foil, fold the meat paste in two and put it in an oven dish. Spread the tomato sauce evenly over the dish and bake at 200°C for 40 minutes. Mix the olive oil with the remaining half of the chimichurri and place the little tomatoes in it. Slice the meat loaf into slices and serve with the tomato salad.

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