Summary

Ingredients

• 2 slices toast
• 1 onion (s)
• 2 carrot (s)
• 1 bunch spring onion (s)
• 1 can corn
• 700 g minced meat
• 75 g quark
• 2 egg (s)
• 2 teaspoons mustard, medium hot
• salt and pepper
• 2 tablespoon parsley, chopped
• 100 g bacon, sliced breakfast bacon
• 500 ml vegetable stock
• 200 g crème fraîche
• 4 tablespoon sauce thickener, darker

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Instructions

1. Soak the toast in a little cold water. Peel and dice the onion. Clean, peel, wash and dice the carrots. Clean, wash and thinly slice the spring onions. Rinse the corn in a colander and drain.
2. Squeeze out the toast. Knead the minced meat with the quark, eggs, bread, mustard, salt, pepper and parsley. Mix in the prepared vegetables. Season the meat mixture to taste, shape it into a loaf and place in the soaked Römertopf.
3. Cover the meat mixture with the bacon slices. Close the pot with the lid and put it on the wire rack in the cold oven.
4. Top / bottom heat: 200-220 ° C
5. Hot air: 180-200 ° C
6. Gas: level 4-5
7. Cooking time: about 70 minutes
8. Remove the lid about 15 minutes before the end of the cooking time and finish cooking the meatloaf.
9. Place the cooked roast on a plate and cover with the saucepan lid.
10. Pour the cooking liquid into a saucepan and bring to the boil with the vegetable stock and crème fraîche. Tie the sauce with the sauce thickener and season with pepper and mustard. Slice the roast and serve with the sauce.