Stuffed meatloaf with mozzarella and oven-baked vegetables

Ingredients for 3 servings:

• 500 g minced meat, lean
• 1 tsp, leveled salt
• 1 pinch(s) of pepper
• some paprika powder, sweet
• some garlic granules, optional
• 1 tsp mustard
• 1 egg(s)
• some breadcrumbs
• 1 ball of mozzarella
• some olive oil
• 5 m.-sized potatoes
• 1 zucchini
• 1 handful of mushrooms
• 1 bell pepper(s)
• 2 small onions or 4 spring onions

Instructions

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

Season the ground meat with salt, pepper, and paprika. Optionally, add some granulated garlic. Stir the mustard and egg into the mixture and thicken with breadcrumbs (or a soaked bread roll) to create a relatively firm and easily moldable mixture. Form the meat mixture into a large ball. Then create an opening at the top and add the mozzarella ball. Carefully seal the ground meat over the cheese and place it on a baking sheet brushed with olive oil. Clean the vegetables and quarter them or roughly chop them. But not too small, otherwise they will burn or overcook in the hot oven later (any vegetables you like or simply need to use before they go bad can be used). Add a little olive oil to the vegetables and season lightly with salt and pepper (since everything will go on the same baking sheet with the ground meat and thus benefit from the meat juices and spices from the meatloaf, I recommend seasoning lightly or even not at all). Arrange the vegetables around the roast on the baking sheet. Bake in a hot oven at 200 °C top/bottom heat for about 30 minutes.