Summary

Ingredients

For the dough:

• 500 g minced meat, mixed
• 1 onion (s)
• 1 half bell pepper, red
• 1 half bell pepper, green
• 1 egg (s)
• some breadcrumbs or a soaked bun
• salt
• pepper
• 0.5 clove ½ garlic

For the farce:

• 300 g chicken breast fillet (s), fresh
• 2 egg (s)
• 200 g sweet cream or cremefine
• salt
• pepper
• some parsley

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Instructions

1. For the minced meat dough:
2. Cut the onion and bell pepper into very small cubes and knead into the minced meat. Add 1 egg, breadcrumbs or a soaked bread roll and mix in well. Season to taste with salt, pepper and garlic.
3. For the poultry farce:
4. Cool the chicken breast fillets well, cut them into small cubes, first chop them up in a blender or with the magic wand so that it is not that extremely fine. Then add the two eggs and gradually add the cream and mix in with the magic wand until you get a soft, spreadable mixture. Season this with salt and pepper and mix in a little parsley.
5. Now place the minced meat on a sheet of parchment paper, spread a second layer of parchment paper over it and roll out about 1 cm thick with a rolling pin. Remove the second sheet of baking paper and distribute the poultry farce thoroughly on the mince.
6. Now it gets a bit tricky: You now have to carefully roll up the mass with the help of the baking paper and press the sides a little. Now place the resulting roll with the seam side down on a baking sheet lined with baking paper.
7. The whole thing is now in the oven at 200 ° C top and bottom heat for about 40 minutes. After this time, turn the oven up to 250 ° C for about 10 minutes and turn on the air circulation, so the meatloaf will be really crispy.