Minced meat roast

Ingredients for 4 servings:

• 1 kg minced meat, half and half and a pork net, approx. 30 x 30 cm
• 2 rolls
• 100 g onion(s), finely chopped
• 4 tbsp oil
• 2 eggs
• 3 garlic cloves, pressed
• 60 g breadcrumbs
• 1 tbsp parsley, chopped
• 80 ml broth
• 2 tbsp marjoram
• Salt and pepper from the mill
• 2 tbsp oil for the mold
• 30 g butter for mounting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Minced meat roast

Pre-order the pork veal from the butcher! Roast the onions in hot oil until light brown, then let cool. Soak the bread rolls in cold water, do not press too hard, and puree with a hand blender. Combine the minced meat with the bread mixture, eggs, roasted onions, parsley, garlic, breadcrumbs, salt, pepper, and plenty of marjoram. Shape into a loaf, smoothing it out frequently with wet palms. Rinse the pork veal thoroughly in cold water, squeeze out excess moisture, dry it, and trim off any thicker edges. Place the pork veal along the edge of the veal and wrap it in the veal, twisting or tucking in the ends. Place the roast in a lightly oiled roasting pan or on a baking sheet and roast in an oven preheated to 220°C for about 45 minutes. Remove the roast from the pan and keep warm. Drain off excess fat, deglaze the roast with a little stock, bring to a boil, and stir in cold butter pieces. Strain the gravy, slice the roast, and serve with the gravy. Mashed potatoes and a green salad are perfect accompaniments.