Meatloaf with leek filling

Ingredients for 6 servings:

• 3 stalk(s) leeks
• 25 g margarine
• 200 g cream cheese spread
• salt and pepper
• 8 tbsp breadcrumbs
• 150 ml milk
• 1 onion(s)
• 1 garlic clove(s)
• 500 g minced meat, mixed
• 500 g pork mince
• 1 egg(s)
• 2 tsp mustard
• 100 g fried onions

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the leek into thin rings. Wash thoroughly and drain. Heat the fat, sauté the leek for about 5 minutes while stirring. Stir in the cream cheese. Season with salt and pepper and simmer for about another 5 minutes. Mix the breadcrumbs with the milk and let them simmer. Finely dice the onions and garlic. Now knead the minced meat, ground beef, onion, garlic, egg, breadcrumb mixture, and mustard well. Season with salt and pepper. Lay out cling film on a work surface (approx. 40×40 cm). Spread the minced dough out into a square (approx. 30×30 cm) on top. Spread the cooled leek mixture in the center of the minced dough. Use the film to roll it up into a log and press the dough together firmly. Sprinkle with fried onions and place the minced meat roll (without the cling film) on a greased roasting pan. Bake in a preheated oven (electric oven: 175°C/ fan oven: 150°C/gas mark 2) for approximately 1 hour. Cover the meatloaf with aluminum foil if necessary.