Stuffed meatloaf with prunes

Ingredients for 6 servings:

• 750 g minced meat, mixed
• 150 g shallot(s)
• 2 garlic cloves
• 85 g Parmesan, grated
• 2 tbsp, heaped Dijon mustard
• 150 ml mineral water
• 1 tbsp, heaped paprika powder, sweet
• 1 tbsp, leveled baking soda
• 1 tsp, levelled salt and pepper, white, finely ground
• 1 tsp, leveled allspice powder
• 100 g prunes
• 30 g dried tomatoes
• 200 g cave cheese, finely seasoned
• 100 g prunes, diced
• 25 g dried tomatoes, diced
• 100 g shallot(s), cleaned, finely diced
• 50 g carrot(s), cleaned, finely diced
• 50 g apples (sour Boskop), diced
• 1 small lemon(s), juice, untreated
• 50 ml soy sauce, dark, naturally brewed
• 500 ml vegetable broth or vegetable stock, unsalted
• n. B. Salt and pepper, white, finely ground
• some clarified butter for frying
• 200 g bacon, thin slices, for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 25 minutes

a typical Mecklenburg sweet taste, with prunes, dried tomatoes, apples and onions

For the meatball dough, clean the shallots and garlic clove, dice them into small cubes, and place them in a bowl with the minced meat and the remaining ingredients. Knead everything with the dough hook of a stand mixer for about 10 minutes until you have a smooth, even dough. Line a large (25 cm) loaf pan evenly with the bacon slices, so that half of the slices hang over the edge. Now fill the pan in layers with minced meat and the prepared components for the meat filling according to your wishes. Finally, once the pan is full, seal the surface with the overhanging bacon and insert a core thermometer into the center. Place the pan on the middle rack of an oven preheated to 90°C (top/bottom heat) and cook for about 30 minutes. Then roast for about 60-70 minutes at 160°C (320°F) until the core temperature reaches 75°C (167°F). To prepare the sauce, brown all the prepared root vegetables in a greased roasting pan, stirring frequently, until caramelized. A bit of juices are allowed to form, as this adds a rich flavor. Deglaze with the stock, lemon juice, and soy sauce, loosen the juices, season with salt and pepper, and simmer gently for about 15 minutes. Once the meat has reached the desired internal temperature, let it rest for about 5 minutes, then remove from the pan and slice thinly. Strain the sauce or serve with the fruit.