Summary

Ingredients

For the yeast dough:

• 500g flour
• 0.5 ½ cube yeast, or 1 pack dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon olive oil
• 300 ml water, lukewarm

For the filling:

• 1 kg minced meat, mixed
• 2 rolls, from the day before
• 2 egg (s)
• 2 medium tomato (s)
• 250 g mozzarella
• 3 teaspoons mustard, medium hot
• 1 onion (s)
• 1 clove garlic
• salt and pepper
• Paprika powder
• basil

For painting:

• some Milk

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Instructions

1. Knead a smooth dough from flour, yeast, salt, sugar, oil and water and let it rise in a warm place until it doubles in volume.
2. For the meatloaf, soak the rolls and squeeze them well. Cut tomatoes and mozzarella into cubes. Crush the garlic and finely chop the onion. Mix well the minced meat with the rolls, eggs, tomatoes, mozzarella, garlic, onions and mustard, season with salt, pepper, paprika and basil and form 2 loaves from the meat dough. Place on a greased baking sheet and fry for 40 minutes at 200 degrees. Then let it cool down for about 20 minutes.
3. Divide the yeast dough and roll it out to the size of a baking sheet on a floured surface. Place 1 loaf of minced meat in the middle and cover with the batter. Place the loaves on a baking sheet lined with baking paper, brush with milk and bake at 180 degrees for about 30 minutes until golden brown.