Summary

Ingredients

• 500 g round beef or mixed round beef
• 1 roll, stale
• 1 bunch parsley or optionally /2 packet frozen parsley
• 1 medium egg (s)
• 200 g Gouda cheese or other cheese, in one piece
• 1 kg potato (s), floury cooking
• 150 ml milk or cream
• salt and pepper
• mustard
• 1 teaspoon herbs Provence

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Instructions

1. Soak the roll in water and then squeeze it out well. Wash and finely chop the parsley. Then mix both well with the egg and the minced meat. Season well with salt, mustard, pepper and nutmeg. Flatten the seasoned meat mixture a little and spread it out in an elongated manner, preferably on a piece of aluminum foil, so that the meat platter can be loosely rolled up after filling.
2. Cut the cheese into bars about as thick as a finger and place in the center of the meat platter. Then use the aluminum foil to roll the cheese into the meat platter and form a loaf. Place the meatloaf in the middle of a greased baking dish, the form should be as large as possible. Finally sprinkle with the herbs of Provence.
3. Peel the potatoes and slice or cut them into thin slices. Season well in a bowl with salt, pepper and nutmeg. Add half of the milk or cream and mix well. Then layer the potatoes in a wreath around the meatloaf and pour the rest of the milk or cream over it. If there is any cheese left, you can grate it as you like and sprinkle it over the potatoes.
4. Bake in the oven at 200 degrees for about 60 minutes. Check whether everything is cooked, if necessary leave it in the oven a little longer.