"Chopped Molly" Fake Rabbit from the Roman Pot

Ingredients for 4 servings:

• 600 g minced beef
• 2 rolls, stale
• 3 onions
• 2 eggs
• salt and pepper
• marjoram
• oregano
• 100g Gouda
• 4 slices of bacon
• 1 beefsteak tomato(s)
• 300 ml broth
• some sauce thickener, dark
• possibly breadcrumbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

with cheese filling

Soak the rolls in plenty of water until they are fully puffed up. Then squeeze them out well. Rinse the Roman pot according to the instructions. Peel the onions and cut into small cubes. Dice the Gouda cheese. Peel the tomato, chop it finely and set it aside for now. Knead the minced meat with the onions, eggs and squeezed rolls with your hands until you have a smooth mixture. If the mixture is too moist, add a little breadcrumbs if necessary. Season generously with salt, freshly ground pepper, oregano and marjoram. Finally, stir in the cheese cubes. Form the minced meat into an oblong meatball and place it in the watered Roman pot. Spread the bacon over the meatball. Arrange the tomato pieces around the meat and pour the hot broth over it. Place the closed Roman pot in a cold oven and cook at 180°C (convection oven) for about 60 minutes. Then remove the lid to brown the meat and continue cooking uncovered for another 15 minutes. Finally, thicken the sauce with a sauce thickener and season to taste.