Meatloaf à la Mäusle

Ingredients for 4 servings:

• 1,000 g minced meat, mixed (beef/pork)
• 500 g low-fat curd cheese
• 4 eggs
• 2 medium-sized onions, finely chopped
• 2 tsp, heaped mustard, medium hot
• 2 tsp salt
• 1 tsp, leveled pepper (or 20 turns of the pepper mill)
• e.g. parsley
• Oregano, dried
• 12 black olives, pitted, cut into fine rings
• 1 red bell pepper(s), finely diced
• 200 g sheep’s cheese, cut into small cubes
• Oil, for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Protein food combining recipe – without rolls/breadcrumbs

Preheat the oven to 180°C (top/bottom heat). Lightly grease a roasting pan or large casserole dish with a little oil. Knead together all the ingredients, from the ground beef to the peppers. Divide the dough in half and place the first half in the roasting pan (or dish). Spread the feta cheese on top and add the second half of the dough on top. Seal the dough all the way around and form a long, tall loaf. Bake for about 60 minutes. Do the knife test: Insert a knife into the center and carefully feel with your finger or lips. If the knife is very warm, the meatloaf is done. Don’t be alarmed: The roast will release a lot of liquid, but it will still be nice and light and moist. Carefully lift it from the roasting pan using two spatulas, let it drain briefly, and place it on a cutting board. Let it cool for about 5 minutes. Cut into thick slices. Serve with tzatziki, cucumber, and iceberg lettuce. Those who don’t separate food can eat it with white bread or mashed potatoes. Note: As an exception, we use a mixture of beef and pork mince to make the meatloaf more juicy.