Stuffed meatloaf with potatoes and Brussels sprouts from the oven

Ingredients for 6 servings:

• 1 kg minced meat (pork mince)
• 1 bread roll, soaked in water and squeezed out
• 2 eggs
• salt and pepper
• 2 onions, thinly sliced
• 10 slices of bacon
• 5 gherkins, sliced ​​lengthwise
• 3 tbsp mustard
• 1,000 g potatoes, peeled and quartered
• 1 bag of frozen Brussels sprouts
• n. B. Butter flakes
• 1 tomato(s), sliced

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 55 minutes

A complete dish from the oven

Knead the minced meat, bread roll, and eggs together, season with salt and pepper, and spread out on a sheet of baking paper. Spread with mustard and top with bacon. Arrange the onion and cucumber slices on top. Roll up using the baking paper. Press the sides closed and place the roll in the center of a deep baking tray. Arrange the tomato slices on top. Place the potatoes on one side and the Brussels sprouts on the other. Carefully pour in a little water and sprinkle with salt and pepper. Top with a few knobs of butter. Bake at 175°C (fan oven) for 80 minutes.