'False Hare' – Baden meatloaf

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 roll (stale if possible)
• 1 m.-sized onion(s)
• salt and pepper
• 1 tsp mustard, medium hot
• some lemon zest, grated
• 10 g margarine (sunflower)
• 1 pack of gravy
• 1 tbsp cream
• 1 egg(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Half fill the Roman pot with cold water and let stand for 15 minutes, then drain the water. Soak the bread roll in a separate bowl, squeeze out the excess water, tear it into pieces, and mix well with the minced meat, salt, pepper, mustard, lemon zest, egg, and grated onion. Shape the meat dough into a loaf and place it in the Roman pot. Spread the margarine in flakes over the dough. Close the Roman pot and place it in a cold(!) oven. Set the oven to 220°C and bake for about 50 minutes, removing the lid after 40 minutes. Prepare the gravy according to the instructions, refine it with 1 teaspoon of margarine and 1 tablespoon of cream, and serve with the meatloaf. Serve with spaetzle or bread dumplings and red cabbage.