Meatloaf stuffed with potato crust

Ingredients for 4 servings:

• 1 jar roasted bell pepper(s), 60 g
• 3 tbsp capers
• some marjoram
• 300 g double cream cheese
• some salt and pepper
• 2 m.-large onion(s)
• 1 kg minced meat, mixed
• 5 tbsp breadcrumbs
• 2 eggs
• 300 g potatoes
• 500 g mushrooms
• 2 tbsp oil
• 2 tbsp flour
• 1 cup whipped cream
• 1 tbsp vegetable broth, instant

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Drain the bell peppers and capers. Dice the bell peppers, wash and chop the marjoram, reserving a little for garnishing. Beat the cream cheese until smooth. Stir in the capers, paprika, and marjoram. Season generously with salt and pepper. Dice the onions and add half to the minced meat along with tomato paste, 1 egg, and 3 tablespoons of breadcrumbs. Season with salt and pepper and knead well. Roll out the minced meat on 3 tablespoons of breadcrumbs or cling film (this makes it easier to roll up) into a rectangle approximately 24×28 cm. Spread the cream cheese on top, leaving a 3 cm border free. Roll up lengthwise and place on a baking tray lined with baking paper. Peel, wash, and grate the potatoes. Mix in 2 eggs and season with salt. Spread the potato mixture over the minced meat and press down gently. Bake in a hot oven (electric oven 200°C/fan oven 175°C) for approximately 1 hour. Cover the meatballs with aluminum foil after 40 minutes if necessary. Clean the mushrooms and sauté them with the remaining onions and marjoram. Dust with flour and sauté. Deglaze with about 3/8 l water and bring to a boil while stirring. Stir in the stock and simmer for another 5 minutes. Serve the meatballs with the mushroom sauce and garnish with the remaining marjoram. Serve with boiled potatoes or wide ribbon noodles.