Stuffed meatloaf à la Leipziger Allerlei

Ingredients for 6 servings:

• 1 kg minced meat, mixed
• 250 g peas, fresh or frozen
• 200 g shallot(s)
• 4 garlic cloves
• 150 g Parmesan, finely grated
• 150 ml carbonated mineral water
• 30 g paprika paste, mild
• 30 g mustard seeds
• 1 tbsp baking soda
• 1 tbsp, heaped marjoram, dried, shredded
• 1 tsp, chopped oregano, dried, shredded
• 1 tsp, heaped white pepper, finely ground
• 1 tsp, leveled allspice powder
• n. B. Salt
• 300 g carrot(s)
• 250 g asparagus
• n. B. Salt
• 250 g bacon, thinly sliced
• little fat for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 45 minutes

Wash and trim the carrots and asparagus, and cook in salted water until al dente. Remove with a slotted spoon and let them steam. Shell the peas from their pods and cook in the resulting vegetable stock for about 2 minutes. Remove and steam. Trim the shallots and garlic cloves, cut into small cubes, and fry in a roasting pan, stirring frequently, until they begin to brown. Place this mixture in a mixing bowl with the remaining ingredients of the minced meat mixture and knead for about 10 minutes. Season with salt and stir the cooked peas into the batter. Line a 25 cm (10 inch) loaf pan with the thin bacon slices, leaving half of the slices hanging over the outside. Now fill the pan with some batter and add some of the carrots and asparagus. Then fill with more minced meat and press down to ensure there are no air pockets. Repeat these steps until all ingredients are used. Smooth the surface of the meatloaf again with wet hands and seal the meatloaf with the overhanging bacon slices. Insert a core temperature thermometer into the center of the loaf. Preheat the oven to 90°C (top/bottom heat) and place the dish on the middle rack. Bake at this temperature for 30 minutes. Then increase the oven temperature to 160°C (320°F) and continue baking until the meatloaf reaches an internal temperature of 75°C (167°F). The total cooking time is approximately 2 hours. Serve with rice, pasta, or spaetzle (noodles) with a vegetable sauce such as Leipziger Allerlei.