Summary

Ingredients

• 1 kg minced meat, mixed
• 3 bread rolls, stale or soaked oat flakes
• 4 medium onion (s)
• 4 medium red peppers can be left out
• 3 egg (s)
• 3 tablespoon mustard, medium hot
• 2 tablespoon paprika powder, noble sweet
• 2 tablespoon herbs Provence or a mixture your choice
• salt and pepper
• Ghee or butter or oil for sweating
• breadcrumbs

For the variant (s):

• cheese or ham, fried onions, corn, pickles, boiled eggs,

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Instructions

1. Cut the rolls into cubes and soak them in water, then squeeze them out well.
2. Cut the onions and peppers into small cubes and sauté them in the dutch oven with the selected fat. Allow to cool slightly.
3. Mix all ingredients well except for the breadcrumbs. If the meatloaf is too moist, work in some breadcrumbs.
4. Grease the Dutch Oven and sprinkle with breadcrumbs. Shape the mince into a loaf and place in the Dutch Oven. Heat the Dutch Oven to approx. 180 - 190 ° C and cook the roast for approx. 1 hour. At the end it should have a core temperature of 75 ° C.
5. The cooking time can vary depending on the weather and the quality of the charcoal. A clear indication of the amount of coals cannot be given here, as this varies depending on the size of the Dutch oven.
6. The roast can of course also be prepared in the oven.
7. If you want it spicier, you can use fried onions or other ingredients instead of steamed onions. Here you can choose something from the list of variations. Spicy cheese cubes - e.g. cave or mountain cheese - also taste very good.