Meatloaf – in a Roman pot

Ingredients for 4 servings:

• 750 g minced meat, mixed (half beef, half pork)
• 1 egg(s)
• 1 small onion(s), diced
• 4 tbsp breadcrumbs
• 100 g low-fat curd cheese
• ½ tsp salt
• 1 tsp pepper
• 1 tsp paprika powder (sweet)
• 1 tbsp mustard
• 2 cloves garlic (crushed)
• 1 tbsp fresh parsley, chopped
• 1 red bell pepper(s), diced
• 1 tomato(s), diced
• 200 g feta cheese
• possibly oregano
• possibly rosemary
• possibly thyme

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with feta and pepper filling

Season the minced meat with salt, pepper, paprika, mustard, and the crushed garlic cloves. Mix in the quark, egg, onion, and breadcrumbs, and adjust the seasoning if necessary. Soak a Roman pot in cold water for about 20 minutes. You can also use a lightly oiled casserole dish or roasting pan, or line a loaf pan with aluminum foil if you don’t have a Roman pot. Now spread half of the meat mixture evenly in the mixture. Use your hands or a spoon to make a slight hollow in the middle. Mix the crumbled feta with the diced bell pepper and tomato, and season with oregano, thyme, and rosemary. Pour this feta mixture into the hollow and cover with the remaining meat mixture. Bake in the oven (middle rack) at 200 degrees Celsius (fan/convection oven) for 90 minutes, until a nice brown crust has formed. If necessary, remove the lid of the earthen pot for the last 10 minutes. This goes perfectly with rice and cucumber salad.