Meatloaf with wild garlic and cheese filling

Ingredients for 4 servings:

• 450 g minced beef or mixed
• 20 g wild garlic, fresh
• 100 g cheese, mild, sliced
• 4 slices of ham
• salt and pepper
• Paprika powder, sweet
• 1 egg(s)
• e.g. breadcrumbs (bread flour)
• n. B. Vegetables of your choice
• n. B. Water for the vegetables

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

in a Roman pot

Knead the minced meat with egg, a little breadcrumbs, and the spices. Roll out the dough on aluminum foil into a flat rectangular piece. Now add the filling, leaving a piece unfilled at the end so the roll seals better. First, add the ham. Then add the wild garlic (the more, the better!). Finally, add the cheese. A milder variety is recommended. My last attempt was with “Bergkäse,” which was too dominant. Now, using the aluminum foil, roll up the minced meat and filling. Knead the sides of the roll well. Make sure the “bonbon” is well-sealed, otherwise too much cheese will leak out. Place it in the watered Roman pot and place it in an unheated oven. Cook for approximately 70 minutes at approximately 200°C. Remove the lid towards the end (approx. 10 minutes). In the meantime, cook the vegetables. Remove the roast and combine the roasting juices with some of the vegetable cooking water in a saucepan to make a gravy. Serve the vegetables as a side dish.