This recipe really met my expectations. It’s a practical dish since you can prepare it in advance and heat in when it’s time to eat!
Soft cheese: 60g
Thin smoked bacon: 100g
Rosemary: 2 twigs
Salt and pepper
How to do it
Blend the mince with parmesan and breadcrumbs. Add the beaten eggs, nutmeg and finally salt and pepper. Mould the mixture into a large sausage (or put it into a plumcake mould). Bake it for 40 minutes, 160-180°C.
Take the meatloaf off to roll it up with bacon slices. Bake it for 10 minutes more, adding 2 cloves of garlic, oil and rosemary.
You can serve it with roast potatoes