Summary

Ingredients

• 1 roll
• 1 bunch parsley
• 1 egg (s)
• 500 g minced meat, half beef, half pork
• 1 teaspoon mustard
• Salt and pepper, nutmeg
• 200 g cheese (Pikantje van Gouda)
• 250 ml sweet cream
• 1 kg potato (s)
• some butter to grease the form
• 1 teaspoon herbs Provence
• Parsley, fresh

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Instructions

1. Soak and squeeze the bread roll, chop the parsley. Knead both with the egg and the minced meat. Season the meat dough with mustard, salt, pepper and nutmeg and shape into a loaf. Cut the cheese into bars and fill in the minced meat dough, it should be completely enclosed by the meat dough. Peel the potatoes and slice them thinly. Season approx. 200 ml cream with salt, pepper and nutmeg and mix with the potatoes. Place the meatloaf in the center of a buttered casserole dish, layer the potatoes around the meatloaf. Sprinkle with Provencal herb mixture and pour the rest of the cream on top. Bake at 200 degrees circulating air for about 60 minutes. Sprinkle with fresh parsley before serving. Serve with a fresh green salad or tomato salad.