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Meatloaf:
Preheat oven to 180°C (top/bottom heat).
Mix all meatloaf ingredients (except stuffing and bacon) well in a bowl.
Form the mixture into a flat rectangle on a sheet of baking paper (approx. 2 cm thick).
Spread the ham and cheese evenly over the meatloaf, leaving some space around the edges.
Using the paper, roll it up into a loaf and seal the ends tightly.
Wrap the loaf all around with bacon slices (preferably slightly overlapping).
Place the loaf in a greased casserole dish or on a baking sheet.
Bake in the oven for about 50–60 minutes, covering with aluminum foil for the last 10 minutes if the bacon gets too brown.
Potato Salad:
Boil the potatoes with their skins on in salted water (about 20 minutes), then drain and let cool slightly.
Peel while still warm and cut into thin slices.
Add the diced onions to the warm broth, stir in the vinegar, oil, mustard, salt, pepper, and a pinch of sugar.
Pour the marinade over the potatoes, mix gently, and let stand for at least 30 minutes.
Sprinkle with fresh parsley, if desired.
✅ Tip:
If you prefer a juicier dish, you can add some cream cheese or spinach to the cheese.
The potato salad tastes best served lukewarm or at room temperature.
👩🍳 Preparation
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