Meatloaf with cheese

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 roll(s)
• 2 eggs
• 1 tbsp, grated marjoram
• salt and pepper
• 1 tbsp, crushed paprika powder, sweet
• 200 g cheese (Emmental)
• 1 small onion(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

super juicy minced roast with cheese

Cut the roll into cubes and soak briefly in water, then squeeze out any excess water. Knead thoroughly with the ground beef, finely chopped onion, eggs, and 3/4 of the grated Emmental cheese. Add the spices and knead again. Form a sausage with wet hands and place on a baking sheet. Seal the foil and tie the ends securely with kitchen string. Bake in a preheated oven at 200°C (convection oven) for about 45 minutes. Plenty of juice will form in the baking sheet, so everything stays nice and moist and doesn’t dry out. After baking, remove from the foil (it’s best to pierce it near the sink first to let the juices run out), place on a baking sheet lined with parchment paper, sprinkle with the remaining cheese, and grill briefly in the oven to develop a crispy crust. As a side dish, I recommend mashed potatoes and, in our case, traditionally beetroot salad.