Meatloaf with mushrooms and feta cheese

Ingredients for 6 servings:

• 1 ½ kg minced meat, half and half
• 3 rolls, soaked and squeezed
• 5 gherkins, diced, approx. 0.5 cm
• 3 medium-sized onions, finely diced
• 4 garlic cloves, finely chopped
• 200 g feta cheese, diced into 1 cm pieces
• 3 tsp heaped breadcrumbs
• 200 g mushrooms, from the can, finely diced
• 4 eggs
• 3 tsp parsley, frozen
• 2 tsp lemon juice
• 3 tsp mustard
• 3 tsp caraway seeds, ground
• 3 tsp marjoram
• 2 tsp vegetable broth
• 1 tsp thyme, dried
• 3 tsp paprika powder, hot
• 3 tsp salt
• 3 tsp pepper
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

powerful but fluffy

Put the minced meat in a large bowl and mix well with all the other ingredients (except the feta) until well combined. Grease a baking dish, shape the mixture into a loaf and place it in the dish. Press the feta evenly into the loaf so that it is evenly distributed throughout the mixture. Preheat the oven to 180°C fan/convection oven and leave the baking dish on the bottom rack for 60-70 minutes. The core temperature should be around 70°C. Remove from the oven and let it rest for around 5 minutes before cutting.