Stuffed meatloaf from the oven

Ingredients for 1 servings:

• 500 g minced meat, mixed
• 1 bunch of spring onions, cleaned, cut into thin rings
• ½ bunch parsley, washed, finely chopped
• 1 tbsp, heaped lovage, washed, finely chopped
• 100 g peas, split, alternatively frozen
• 100 ml vegetable broth or vegetable stock, unsalted
• 100 ml carbonated mineral water
• 50 g Parmesan, finely grated
• 2 tbsp, heaped mustard, medium hot
• 1 tbsp, heaped paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• ½ tsp allspice powder
• 1 pack of baking soda, 5 g
• n. B. Salt
• 2 thin carrots, washed and peeled
• 1 m.-large bell pepper(s), red, washed, skinned, pitted, cut into strips
• 2 tbsp, heaped corn from the can
• 50 g Parmesan, cut into thick strips
• 10 slices of Serrano ham, wafer-thin, 20 g each

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 25 minutes

a must on every buffet, cooked in a 1 kg loaf tin

Prepare and cut all the ingredients for the stuffed meatloaf as described in the list of ingredients. Blanch the carrots and bell peppers. Place all the ingredients for the minced meat mixture in a bowl and knead for about 10 minutes using a kneading machine. Season with salt halfway through. Line the loaf pan with the Serrano slices, so that half of the slices extend over the edge of the pan. Now layer the minced meat mixture with all the filling ingredients in the loaf pan and cover with the overhanging ham slices. Insert a core temperature thermometer into the center. Place the pan on the middle rack of an oven preheated to 90°C (top/bottom heat) and bake the meatloaf for about 30 minutes. Then bake for a further 70 minutes at 160°C (320°F), until the core temperature reaches 75°C (167°F). The meatloaf can be served warm or allowed to cool in the pan and then cut into thin slices. Serve with all kinds of dips.