Pepper – cheese – meatloaf with carrots and spring onions from the Roman pot

Ingredients for 4 servings:

• 700 g minced meat, mixed
• 3 m.-large carrot(s)
• 1 bunch of spring onions
• 1 small onion(s)
• 1 clove(s) garlic
• 6 slice(s) bacon, or streaky bacon
• 4 slices of medium-aged Gouda cheese
• 2 packs of sauce (pepper)
• 1 tsp, heaped pepper, mixed, crushed
• 1 tsp, heaped mustard, medium hot
• 1 tsp salt
• 1 stale roll
• 1 egg(s)
• marjoram
• Paprika powder
• cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the Roman pot well in water for about 1/2 hour. Cut the carrots into small cubes and blanch for about 3 minutes (otherwise they will stay too hard in the meatloaf). Cut the spring onions into small rings, and finely dice the onion and garlic. Knead all ingredients into a smooth dough, then fold in the carrots and spring onions (reserve about half of the spring onions for the sauce). It’s important to use cracked pepper; it simply tastes best here. Form a loaf and place it in the Roman pot. Top with the bacon and cook for about 60 minutes at 180-200 degrees Celsius (350-400 degrees Fahrenheit). Then remove the lid, turn on the grill, and bake for about 5-10 minutes to crisp up the bacon. Cut the cheese slices into about 1 cm wide strips and arrange them in a diamond shape over the bacon. Once the cheese has melted, remove the meatloaf from the pot and make a gravy from the meat juices and peppercorn sauce. Add the spring onions, bring to a boil, and season with cream and, if desired, a little ground pepper. Side dish: boiled potatoes.