Meatloaf from the Roman pot

Ingredients for 6 servings:

• 1 kg minced meat, mixed
• 5 small slices of toast
• 250 ml milk
• 200 g gherkins, small
• 1 vegetable onion(s)
• 1 bunch of parsley
• 100 ml lemon juice, freshly squeezed
• 3 eggs, size M
• Salt and pepper, to taste
• 1 pinch(s) nutmeg, freshly grated, to taste
• 1 pinch(s) sweet paprika powder, to taste
• 1 shot of white wine
• 125 ml meat broth
• 125 ml white wine
• 250 ml sweet cream
• 150 g crème fraîche
• 2 tsp sweet paprika powder
• salt and pepper

Instructions

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

Heat the milk in a saucepan and soak the toast, then discard the remaining milk. Squeeze the lemon. Trim the parsley, finely chop the onions, and fry both in a little butter. Deglaze with a little white wine and allow to cool. Mix the cucumbers, parsley, onions, and previously soaked toast together. In a large mixing bowl, e.g. in a food processor, knead the minced meat, eggs, lemon juice, and the chopped ingredients together or mix well. Season the minced meat mixture with salt, pepper, nutmeg, and sweet paprika. Pour the batter into a greased, medium-sized oval Roman pot prepared according to the manufacturer’s instructions and add a dash of white wine. Place the pot on the middle rack of a cold oven and preheat the oven to 180°C (fan oven). Once the roast has reached the right temperature, braise it for 45-60 minutes. Brush with a little butter or margarine from time to time if necessary. For the sauce, drain the meat juices and combine them with the meat broth, white wine, sweet cream, and crème fraîche. Season with salt, pepper, and sweet paprika. Bring to a boil in a saucepan, stirring constantly, and pour over the meatloaf. Simmer for about another 15 minutes. If the Roman pot is too small to prepare the sauce, transfer the finished meatloaf to a larger, greased roasting pan and proceed as described. This dish goes well with boiled potatoes, mashed potatoes, etc.