Meatloaf with quark

Ingredients for 3 servings:

• 2 spring onions, or 1 onion finely chopped
• 750 g minced beef or half and half
• 250 g quark
• 5 tbsp tomato paste, ad can
• ½ tsp paprika powder
• Herbal salt, possibly salt
• 4 grains of pepper, ground
• 2 eggs, if you like
• 1 tbsp corn, coarsely ground or breadcrumbs
• 5 slice(s) bacon, lean smoked
• 500 ml wine, good dry Pinot Noir or red wine
• 3 tsp basil, shredded or fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

gluten-free + egg-free

Combine finely chopped onion, ground meat, quark, 2 tablespoons tomato paste, herb salt, and ground pepper. Sprinkle the corn on the countertop, add the meat mixture, shape it into an oblong piece, and place it in an oblong, greased, uncovered ovenproof dish. Top with the bacon slices. Place the dish uncovered in a cold oven at approximately 200-210°C (convection oven) for approximately 60 minutes, with a residual heat of 5 minutes. About 20 minutes before the end of the roasting time, pour the mixed red wine with the tomato paste and basil (preferably soaked for 2-3 hours beforehand) around the roast. Slice the cooked meatloaf, arrange it on a preheated platter, and keep warm. Strain the sauce through a sieve, season again with the spices if desired, and serve with the meat. Accompaniments: Mixed vegetables, mashed potatoes, or dumplings.