Summary

Ingredients

• 1.3 kg ground beef
• 1 pretzel stick (pretzel stick), from the day before
• 0.33 flat bread (s) (Vinscherl), from the day before
• 90 g fried onions
• 2 pointed peppers, red, washed, pitted and diced
• 180 g bacon, well mixed, diced
• 1 large egg (s)
• 1 teaspoon garlic powder
• 1 ½ teaspoon sea salt, from the mill
• 1 ½ teaspoon Tellicherry pepper
• 1 tablespoon, heaped paprika powder, smoked
• 1 teaspoon curry powder (Sri Lanka)
• 1 teaspoon oregano, dried

For the filling:

• 10 cherry peppers filled with cheese
• 1 ½ goat camembert, organic, freshly prepared, cut into 6ths. cut

Also:

• 3 tablespoon olive oil, best quality
• 400 g tomatoes, passed
• 200 ml vegetable stock
• 3 onion (s), brown, peeled and cut into eighths
• 18 cocktail tomatoes, washed
• 1 small zucchini, washed and roughly diced
• 6 tablespoon maple syrup for brushing

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Instructions

1. Soak the pretzel stick and the Vinscherl in water.
2. Fry the bacon in a pan without adding any oil.
3. Put the soaked and squeezed bread, all the spices, the ground beef, 2/3 of the peppers, the fried onions and the egg in a large bowl. Add only 2/3 of the crispy bacon cubes. Then mix well and knead until you get a nice, homogeneous mass.
4. Place a sheet of baking paper on a surface and place the ball of minced meat on top. Press this into an approx. 1 cm thick rectangular flat shape. About 3 cm from the wide end alternately place a filled cherry pepper and a piece of organic camembert. Repeat the whole thing 5 cm further down and lay a new row.
5. To roll the end of the parchment paper (where the first row with the filling begins), lift it and move forward with a pulling motion to create a roll. The first roll comes in front of the second row of filling and then just keep rolling.
6. When the roll is ready, put it in a bowl with olive oil. It is important to turn the roller so that the end piece points upwards. This must be passed by hand so well that there is no end to be seen. Otherwise there is a risk that it will tear open.
7. Add the broth and the tomatoes on the side. Evenly distribute the onions, zucchini as well as cocktail tomatoes and the remaining diced paprika.
8. For me it was cooked on a gas grill. There I have set the two middle burners to the lowest setting and the side burners to a slightly middle setting. It should be around 180 ° C. The temperature should of course be monitored. Of course, it can also be prepared in a wood-burning oven or in an oven at 180 - 200 ° C top / bottom heat.
9. After 45 minutes, coat the entire surface of the roll with the first half of the maple syrup for the first time. At the same time, stir the sauce and make sure that nothing burns. Repeat this step after another 45 minutes! This creates a beautiful crispy and brown surface. Don`t forget to stir the sauce and add a little broth if necessary. 20 minutes before the end of the cooking time, place the remaining bacon cubes on the meatloaf in a nice row.
10. I had grilled potatoes with sage and bacon and onion rings as a side dish. But there are countless variants and possibilities here.
11. When serving, you have to be quick, because if you cut the minced meat roll into approx. Two cm thick slices, put it on the plate immediately, because then the wonderful organic camembert will flow wonderfully.
12. Annotation:
13. The goat camembert that I use does not taste like goat in any way and is extremely popular with guests. But I only say after eating that I used goat cheese. Nobody believes this!
14. I consciously do more and more. The next day, about 2 cm thick slices are cut and fried in the pan.
15. On the photo you can see another small roll of minced meat next to it. It`s for my son because he doesn`t like the filling that much. You can also easily prepare a children`s version in this way.