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Meatloaf in a Roman pot

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Ingredients for 4 servings:

  • 750 g minced beef
  • 1 bread roll, soaked, squeezed
  • Water for soaking
  • 2 eggs
  • 50 g bacon, fattier, cut into thin slices
  • 1 tbsp, leveled flour, if desired
  • 1 tbsp herbs de Provence

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 hour 55 minutes

False Hare

Mix the squeezed-out bread roll with the herbs, ground beef, and eggs, and knead thoroughly by hand. Form an oval dumpling and place it in the prepared earthenware pot. Top with the bacon slices. Cook with the lid closed at 180°C (do not preheat) for 75 minutes. Check the meatloaf for doneness; if necessary, let it brown uncovered for 10 minutes. Remove from the oven and let it rest for 10 minutes. Serve with white cabbage and potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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