Spicy meatloaf from the Roman pot

Ingredients for 4 servings:

• 2 rolls, from the day before
• 30 g mushrooms, dried, mixed
• 4 m.-sized onion(s)
• 2 cloves garlic
• 100 g bacon, streaky, smoked
• 1 medium-sized bell pepper(s), (red)
• 2 tbsp capers
• 1 bunch of parsley
• 800 g minced meat (half and half)
• 3 tbsp breadcrumbs
• 2 m.-sized eggs
• Salt and pepper, black from the mill
• 1 tsp, stripped thyme, dried
• 1 tsp, leveled caraway seeds, ground
• 1 tsp, crushed paprika powder, rose hot
• 2 tbsp tomato paste
• 2 tbsp mustard, medium hot (we prefer the hot one)
• 1 tbsp flour
• 100 g crème fraîche

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

tastes good even cold, suitable for parties

Rinse the earthenware pot. Soak the bread rolls and mushrooms in hot water. Peel two onions and the garlic, and cut into small cubes. Thinly slice half of the bacon, and finely dice the rest. Wash the bell pepper, halve it, remove the stalk and seeds, and cut into small cubes. Roughly chop the capers. Wash the parsley and finely chop the leaves. Place the ground beef in a bowl. Squeeze the bread rolls thoroughly and add them. Strain the mushrooms through a sieve, finely chop, and add them. Add the diced onions and garlic, finely diced bacon, diced bell pepper, capers, and parsley. Mix everything with the breadcrumbs, eggs, spices, tomato paste, and mustard. Form the ground beef into a long dough. Remove the earthenware pot from the water and dry with a kitchen towel. Place the ground beef dough into the bowl and top with the bacon slices. Quarter the remaining onions and spread them in the dish. Add 1/8 liter of water and close the pot. Place in a cold oven and cook at 220°C (fan oven 200°C) for 1 hour 30 minutes. Remove the meatloaf from the tin and wrap it in aluminum foil. Pour the liquid from the earthenware pot into a small saucepan and heat it up. Mix the crème fraîche with the flour and use it to thicken the sauce. Season with salt and pepper. Slice the meatloaf and serve with the sauce and boiled or mashed potatoes. For a buffet or party, the finished meatloaf can be refrigerated for up to 24 hours. Then slice and let it come to room temperature. As a general rule, make double the batch and freeze the rest in slices, covered with sauce.