Meat Loaf Au Gratin with Quail Eggs

For the gratinated meat loaves, soak the bread in a little milk or water. Hard boil the quail eggs in water for 3-4 minutes, cool under cold water and peel.

Cut the ham into cubes and finely mash with the mince. Season with salt, pepper and nutmeg. Cut the young onions into fine strips, sauté in a little fat until light and allow to cool briefly. Stir into the mixture with the squeezed out bread and the chicken egg. Depending on the consistency of the mass, mix with breadcrumbs or whipped cream to a malleable mass. Season if necessary.

Put some of the mixture in the palm of your hand, place one or two cooked quail eggs on each and coat well with mixture (similar to a dumpling). Gently press into a loaf. Fry in hot fat in a pan or in a well preheated oven.

About 5 minutes before the loaves are completely cooked, place on a baking sheet, sprinkle with cheese and bake in the oven at high top heat until the cheese has turned golden brown.To the gratinated meat loaves with quail eggs fit potato salad, potato rösti or even cucumber salad.

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