For 4 people
Ingredients:
1 stale bread roll
1 onion
650g mixed minced meat
1 egg
1 teaspoon salt
1 teaspoon mustard
black pepper
1 tablespoon sherry
20 g butter
200 g cream cheese
1 teaspoon fresh chopped mint
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped chervil
1 teaspoon chopped sage
50 g cream
bowls
small pan
Aluminum foil
Preparation:
Soak the bun in water and squeeze it out. Peel the onion and dice finely.
Knead the minced meat, egg, bread roll, salt, mustard, pepper and sherry together in a bowl. Form the minced mixture into an oblong flat roast. Make a slight indentation in the middle.
For the filling, fry the onion in butter. Then remove from the heat and put in a bowl with the cream cheese, herbs and cream. Mix everything well.
Place the filling in the cavity in the roast. Press both sides of the roast again to create an evenly shaped, elongated loaf.
Place a piece of aluminum foil on a baking sheet, place the meatloaf on top and fold the foil up, pressing the edges together. Cook in a preheated oven at 220 degrees Celsius (200 degrees Celsius fan oven) for about 30 minutes. Then open the foil and continue cooking for 15 minutes.
Bon appetit!