Meatloaf filled with peppers and poultry stuffing

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 onion(s)
• 1 half red pepper
• 1 half pepper, green
• 1 egg(s)
• some breadcrumbs or a soaked bread roll
• Salt
• pepper
• ½ garlic clove(s)
• 300 g chicken breast fillet(s), fresh
• 2 eggs
• 200 g sweet cream or Cremefine
• Salt
• pepper
• some parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

quick, easy and very tasty

For the meatball dough: Finely dice the onion and bell pepper and knead into the meatballs. Add 1 egg, breadcrumbs, or a soaked bread roll and mix well. Season to taste with salt, pepper, and garlic. For the chicken stuffing: Chill the chicken breast fillets thoroughly, cut into small cubes, and chop them in a blender or with a hand blender until they are not too finely chopped. Then add the two eggs and gradually add the cream, also blending with a hand blender until a soft, spreadable mixture forms. Season with salt and pepper and stir in a little parsley. Now place the meatball mixture on a sheet of baking paper, spread a second layer of baking paper over it, and roll it out with a rolling pin to about 1 cm thick. Remove the second sheet of baking paper and spread the chicken stuffing evenly over the minced meat. Now it gets a little tricky: Using the baking paper, you need to carefully roll up the mixture and press the sides together a little. Now place the resulting roll, seam side down, on a baking sheet lined with parchment paper. Bake the whole thing in the oven at 200°C (top and bottom heat) for about 40 minutes. After this time, increase the oven temperature to 250°C (480°F) for about 10 minutes and turn on the fan to make the meatloaf nice and crispy.