Meatloaf a la Cordon bleu

Name: Meatloaf a la Cordon bleu
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1 sandwich from the day before; 1 collar Carrots; 1 rod/s (each approx. 250 g) Leeks; 600 g mainly waxy potatoes; 2 Branch/s Rosemary; 1/2 bunch Parsley; 1 medium onion; 800 g mixed minced meat; 1 Egg (Gr. M); 1 TABLESPOON Tomato paste; 1 TABLESPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 150 g medieval Gouda in one piece; 2 Disc/s Cooked ham; 100 g cubed bacon; 3-4 Tbsp Oil; 7-10 Tbsp Oil; 1 large freezer bag (6 l)

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1 sandwich from the day before
1 collar Carrots
1 rod/s (each approx. 250 g) Leeks
600 g mainly waxy potatoes
2 Branch/s Rosemary
1/2 bunch Parsley
1 medium onion
800 g mixed minced meat
1 Egg (Gr. M)
1 TABLESPOON Tomato paste
1 TABLESPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
150 g medieval Gouda in one piece
2 Disc/s Cooked ham
100 g cubed bacon
3-4 Tbsp Oil
7-10 Tbsp Oil
1 large freezer bag (6 l)

Directions

1
Soak rolls in cold water. Clean, wash and drain the carrots and leeks. Cut carrots diagonally into pieces, leek into thick rings. Scrub potatoes thoroughly, drain and cut into slices. Wash the rosemary, shake dry and pluck into coarse pieces. Wash parsley, shake dry and chop, except for something to garnish. Peel and finely chop the onion.
2
Squeeze the bread roll well and put it in a bowl together with the minced meat, egg, onions, tomato paste, mustard, parsley, a little salt, pepper and sweet paprika and knead it. Cut two strips of gouda cheese, each weighing 50 g, about 9 cm long and 1.5 cm thick. Grate the rest of the cheese and put it in a cool place. Wrap the cheese sticks in the slices of cooked ham.
3
Roll out the minced dough on a large freezer bag to a "plate" of about 20 x 20 cm. Place cheese rolls one after the other on a dough edge and roll them into the minced dough with the help of the foil in such a way that the cheese roll is approximately in the middle of the roast. Press the seam well, close the two lateral ends by pressing them together and form a meat loaf. Place the meatloaf with the seam side down on a greased fat pan.
4
Leave the bacon in a large pan until crisp and take it out. Add oil to the bacon fat in the pan, briefly heat the carrots, potatoes and rosemary and season with salt, pepper and sweet paprika. Spread on the fat pan around the meatloaf. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 1 hour.
5
After approx. 30 minutes, mix the leek into the carrots and potatoes and braise as well. Spread cheese on the roast for the last 15 minutes, sprinkle bacon over the vegetables. Cut the finished roast into slices and arrange with the oven vegetables on a large, deep plate. Garnish with parsley.