Pretzel rolls – gratin with meatloaf

Ingredients for 4 servings:

• 4 rolls (pretzel rolls, approx. 80g each)
• 300 g meat – cheese, approx. 6 slices of approx. 1/2 cm
• Fat, for the shape
• 3 tbsp butter
• 2 tbsp flour
• 400 ml milk
• 400 ml water
• 1 tsp vegetable broth
• 1 cream cheese spread (62.5g)
• salt and pepper
• 1 tbsp oil
• ½ bunch chives
• nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut the rolls into approximately 8 slices each. Halve the meatloaf slices. Layer them alternately with the rolls in a greased baking dish. Heat the fat in a saucepan. Sprinkle with flour and sauté. Stir in the water, milk, and broth. Bring to a boil and simmer for approximately 5 minutes. Melt the cheese in the sauce. Season to taste. Pour the cheese sauce over the meatloaf and roll slices. Bake in a preheated oven (electric oven: 175°C/fan: 150°C/gas mark 2) for 35-40 minutes until golden brown. Peel the onions and slice into rings. Fry in hot oil until golden brown. About 10 minutes before the end of the baking time, scatter the onions over the gratin. Wash and finely chop the chives. Sprinkle them over the gratin and garnish. Serve with lamb’s lettuce!