Summary

Ingredients

• 1 roll, stale
• 1 onion (s)
• 750 g minced meat, mixed
• 1 egg (s)
• 1 teaspoon mustard
• 125 g Gouda
• 1 bunch chives
• water
• 4 tablespoon whipped cream
• salt and pepper
• parsley
• dill
• Paprika powder

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Instructions

1. Soak the rolls. Finely chop the onion.
2. Knead the minced meat, egg, onion, mustard, spices and the squeezed bun. Coarsely grate the cheese. Chop herbs. Spread the mince with a pan knife on a piece of aluminum foil, approx. 20 x 30 cm. Spread the cheese first, then the herbs on the meat. Roll up the meatloaf by lifting the aluminum foil from the long side.
3. Carefully place the mince roulade in a dripping pan and fry in a preheated electric oven at 200 degrees (gas: level 3) for about 1 hour. Always pour in some water in between.
4. Then pour the meat stock into a saucepan. Make up to approx. 250 ml with water, season to taste as required and thicken a little. Refine with cream.
5. Arrange the filled mince roulade on a large platter, serve with the sauce.