Summary

Ingredients

• 500 g minced meat, mixed
• 1 egg (s)
• 1 roll, stale
• 0.5 ½ bunch parsley
• 1 onion (s)
• 1 bunch soup greens
• 100 g cheese, diced or sliced
• 0.5 ½ bell pepper (s)
• 0.25 liter ¼ meat broth
• 100 ml red wine
• salt

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Instructions

1. Cut the bun into slices and soak in water. Preheat the oven to 180 degrees.
2. Cut the onion and parsley into small pieces and mix with the minced meat, egg and squeezed bun and season with salt and pepper. Knead vigorously.
3. Spread the meat dough about 1 cm thick on cling film, cover with the cheese and the finely chopped half peppers and then use the film to roll it into a roll. Press the sides firmly and place in a greased baking dish with the lock facing down. Clean the soup greens, cut into small pieces and spread around the meatloaf. Pour the meat stock over them.
4. Fry for 30 minutes on the middle rack. Then pour in the red wine and fry for another 15 minutes.
5. Take out of the oven, carefully lift the meatloaf out and keep warm. Pass the sauce through a sieve, stretch with a little milk if necessary, bring to the boil briefly and season with salt and pepper. Carefully cut the meatloaf into slices and serve with the sauce.
6. We ate napkin dumplings and red cabbage with it.