Spicy Meat Loaf (meat Loaf)

1. Preheat the baking tube to 180 °. Butter the middle loaf pan and sprinkle with breadcrumbs.
2. Cut the meat and bacon into large cubes and put through the meat grinder at the finest starch (mince). If you don’t have a meat grinder, you can have it freshly made by the butcher. Collect in a larger bowl.
3. Press the meat out of the raw sausages and add to the minced meat. Also add the cornstarch, eggs, salt, pepper and paprika powder and knead everything vigorously with your hands until you have a homogeneous mass.
4. Fill the meat batter into the loaf pan. Smooth the surface with the back of a tablespoon. To do this, keep dipping the spoon in cold water. Then cut into the smooth surface in a diamond shape and bake the meat loaf on the middle rack for 80 – 90 minutes. As with a cake, make a wooden stick test. No raw sausage meat should stick to it when it is pulled out. It should be well browned on the outside and juicy on the inside.
5. It tastes best warm. A Bavarian potato salad (without mayonnaise) or a hearty crust bread goes well with it. A fried egg and a nice, cold beer also go well with it.

Tip:

1. Seasoning the meat loaf is a matter of taste. You can add herbs, garlic, mushrooms, peppers, onions. Just as everyone likes it individually.
2. It just shouldn’t be too fat. I used pork neck, but that’s why I used lean bacon. If your neck is too fat, you can also try lean pork. Then choose the bacon a little richer and possibly add 1 more egg. You can also use coarse sausages for bratwurst meat. But then again be careful with the fat content of the other ingredients.