Meatloaf with savoy cabbage and cheese crust

Ingredients for 4 servings:

• 1 roll, stale
• 8 leaves of savoy cabbage
• 2 onions
• 1 egg(s)
• 800 g minced meat
• Salt
• black pepper
• marjoram
• 1 tbsp mustard, Rottiseur
• 6 slices of bacon
• 150 g cheese, grated
• 100 g crème fraîche

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Soak the bread roll in water. If desired, flatten the midribs of the savoy cabbage leaves and blanch the leaves in boiling water for 2 minutes, drain well, and pat dry. Preheat the oven to 160°C (320°F). Peel and dice the onions. Mix half of the onions, the egg, and the squeezed-out bread roll with salt, black pepper, and marjoram. Knead in the minced meat and season to taste. Form the minced meat into an oblong loaf and place in a greased baking dish. Cover the loaf with the cabbage leaves, seasoning each layer with salt and pepper. Place the bacon over the cabbage leaves. Place the dish in the preheated oven and bake for about 60 minutes. If the bacon browns too much, cover the roast with aluminum foil. Mix the grated cheese with the crème fraîche. Spread the mixture over the roast, increase the oven temperature to 200°C, and bake for about 15-20 minutes. Serve with mashed potatoes.