Minced Meat Roast – Meat Loaf

(*) For an aluminum bowl of 1, 5 l, enough for 6 people quarter celery stalk lengthwise, then cut diagonally small. Grate the carrot through the grater. Strip basil leaves from the sprig and chop finely. Chop onion, garlic and capers very finely. Lightly mix the egg.

In a frying pan, toast the bacon until very crisp. Remove and place on paper towels. In the rendered fat, briefly sauté the garlic, onions and the vegetables, stirring. Remove from heat and cool slightly. Crumble bacon by hand.

Put mince in a large bowl and add all ingredients. Knead vigorously by hand until compact. Lightly grease the aluminum bowl with oil. Pour in minced meat and press very firmly. Put it in the middle of the oven at 180 °C and bake it for one hour.

If the minced meat is served hot, rest for five minutes before cutting so that not too much juice escapes when cutting.

Tip: leftovers form fine sandwiches

Our tip: Use bacon with a subtle smoky note!

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