Refined Cordon Bleu meatloaf under a potato topping

Ingredients for 8 servings:

• 1 onion(s), finely diced
• 125g bacon
• 1 kg minced meat, mixed
• Salt and pepper, black, from the mill
• Paprika powder, hot
• oregano
• Spice mix for minced meat
• 3 eggs
• 3 tbsp breadcrumbs
• 1 tbsp, heaped mustard
• 1 bell pepper(s), red, finely diced
• 4 slices of medium-aged Gouda
• 4 slices of cooked ham
• 1 kg potatoes
• ½ cup sour cream

Instructions

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

Hearty meatball, Sunday roast

Sauté the ham and onion cubes in a pan. After a few minutes, add the bell pepper cubes. Then knead the mixture together with the minced meat, breadcrumbs, an egg, mustard, and seasoning. Roll out the meatloaf dough on baking paper or spread it out with your hands to a surface approximately 30 x 25 cm. First cover with cooked ham and then with cheese slices, making sure to leave a little space around the edges. Using the baking paper, carefully roll up the roast lengthwise, pinch the open ends shut, and place the roast in the center of the baking sheet. Peel and rinse the potatoes, coarsely grate them, mix in the remaining 2 eggs, and season with salt, pepper, and nutmeg. Divide the mixture. Stir the sour cream into one half and spread it over the meatloaf, pressing it down firmly. Bake at 200°C fan/convection oven, 1st rack, for approximately 40 minutes. Then cover with aluminum foil and bake for another 20 minutes. Heat oil in a pan and add the remaining potato mixture in portions by the tablespoon. Fry until golden brown, turning occasionally. Slice the roast and serve with the hash browns and a mixed salad or yogurt dip.