Rolled herb meatloaf with creamed potatoes

Ingredients for 3 servings:

• 500 g minced meat
• 1 onion(s)
• 1 clove(s) garlic
• 2 rolls, old
• 200 ml milk, approx.
• 1 tbsp mustard
• 1 egg(s)
• 1 ½ tsp salt
• 2 tsp pepper
• 50 g herbs, frozen, e.g. 8-herb mixture or fresh
• 200 ml cream
• 5 slices of chopped bacon
• 500 g potatoes
• oil

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 50 minutes

prepared in a Roman pot

Rinse the Roman pot with water. Cut the rolls into small pieces, place them in a bowl, and pour over the milk. Let them rest for 10-15 minutes. Chop the onion and garlic and fry them in a little butter or oil. Add the minced meat, onions, egg, pepper, mustard, and salt to the soaked rolls and knead everything together. Lightly oil a piece of aluminum foil measuring approximately 30 x 40 cm and place the meat dough on it. Flatten the meat dough into a rectangle, approximately 1-2 cm thick. Spread the herbs over the minced meat. Then carefully roll up the dough, leaving the aluminum foil outside. Slide the meat roll from the aluminum foil into the Roman pot, pour on the cream, arrange the peeled and wedged potatoes on the sides, close the lid, and place in a cold oven. Set the temperature to 200 degrees Celsius and bake for approximately one hour. After one hour, remove the lid and add the bacon to the minced meat and cook until the bacon is crispy.