Meatloaf with cheese, peppers and sauce

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 egg(s)
• 1 roll, stale
• ½ bunch parsley
• 1 onion(s)
• 1 bunch of soup vegetables
• 100 g cheese, diced or sliced
• ½ bell pepper(s)
• ¼ liter meat broth
• 100 ml red wine
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the bread roll into slices and soak in water. Preheat the oven to 180°C fan/gas mark 1. Chop the onion and parsley and mix with the minced meat, egg, and squeezed-out bread roll. Season with salt and pepper. Knead vigorously. Spread the meat dough out on cling film to a thickness of about 1 cm, top with the cheese and the finely chopped half bell pepper, and then roll it into a roll using the film. Press firmly down on the sides and place it seam-down in a greased baking dish. Trim and chop the soup vegetables, and arrange them around the meatloaf. Pour over the meat broth. Roast on the middle rack for 30 minutes. Then add the red wine and roast for another 15 minutes. Remove from the oven, carefully lift the meatloaf out, and keep warm. Strain the sauce through a sieve, dilute with a little milk if desired, bring to a boil briefly, and season with salt and pepper. Carefully slice the meatloaf and serve with the sauce. We ate it with napkin dumplings and red cabbage.