Colorful meatloaf

Ingredients for 4 servings:

• 2 slices of toast
• 1 onion(s)
• 2 carrots
• 1 bunch of spring onions
• 1 can corn (drained weight 285 g)
• 700 g minced meat, mixed
• 75 g low-fat curd cheese
• 2 eggs
• 2 tsp mustard, medium hot
• Salt and pepper from the mill
• 2 tbsp parsley, chopped
• 70 g breakfast bacon, thinly sliced
• 125 ml vegetable stock
• 100 g crème fraîche
• 1 tbsp sauce thickener, dark

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Roman pot, meatloaf with corn and wrapped in bacon

Soak the toast in a little cold water. Peel and dice the onion. Trim, peel, wash, and dice the carrots. Trim, wash, and thinly slice the spring onions. Rinse the corn in a sieve and let it drain. Squeeze the excess moisture from the toast. Knead the minced meat with the quark, eggs, bread, mustard, salt, pepper, and parsley. Mix in the prepared vegetables. Season the meat mixture, shape it into a loaf, and place it in the soaked earthenware pot. Top the meat mixture with the bacon slices. Cover the pot and place it on the rack in a cold oven. Roast for about 70 minutes using top/bottom heat: 200-220°C or fan oven: 180-200°C, gas mark 4-5. Remove the lid about 15 minutes before the end of the cooking time and finish cooking the meatloaf. Place the cooked roast on a platter and cover with the lid. Pour the cooking liquid into a saucepan and bring to a boil with the vegetable stock and crème fraîche. Thicken the gravy with the gravy thickener according to the package instructions and season with pepper and mustard. Slice the meatloaf and serve with the gravy.