Cold Meatloaf with Salad

Ingredients

• 2 loaf rolls (from yesterday)
• 2 onions
• 2 Garlic cloves
• 1 red bell pepper
• 50 g smoked bacon
• 2 tbsp capers
• parsley (1 bunch)
• chives (1 bunch)
• 100 g Emmental cheese
• 2 tbsp butter
• 1 kg mixed ground meat
• 3 tbsp breadcrumbs
• 5 eggs
• oregano ½ tsp
• thyme ½ tsp
• paprika ½ tsp
• caraway ½ tsp
• 2 tbsp Tomato paste
• 2 tbsp mustard
• 30 g chopped pistachios
• 6 slices cooked ham
• 5 tbsp vegetable oil
• Salt
• Pepper (freshly ground)
• 150 g yellow cherry tomatoes
• 3 tomatoes
• 1 yellow bell pepper
• 200 g lamb's lettuce
• 3 hard‑cooked eggs

Instructions

1. 1.

   Soak the rolls in lukewarm water. Peel and finely chop the onion and garlic, halve the bell pepper, remove seeds, wash, and dice finely. Chop the capers, wash and finely chop parsley and chives. Heat butter, dice bacon, cook in butter, add onions, garlic, and pepper, sauté everything. Mix ground meat with squeezed rolls, two eggs, spices, tomato paste, mustard, half of the pistachios, onion mixture, salt, and pepper well.

2. 2.

   Remove 400 g of the mixture to set aside. Line a large sheet of foil with 1 L oil, roll the remaining dough into a long piece about 1.5 cm thick with a rolling pin. Place ham slices on top, grate cheese over it, use the foil to roll up, press ends together. In a large roasting pan add 2 tbsp oil, slide the roll in and bake at 180 °C for 80 minutes. From the leftover dough form 12 small dumplings and fry them in a pan with remaining oil until crisp on all sides. Remove and cool.

3. 3.

   Let the finished meatloaf cool in the roasting pan, remove it, slice into rounds. For the salad halve the pepper, remove seeds, wash, roughly dice. Wash tomatoes, cut into quarters. Thoroughly wash lamb's lettuce, drain well. Place one cherry tomato on each dumpling, top with meatloaf slices and a bit of salad on plates. Peel hard eggs, slice, garnish, and sprinkle with remaining pistachios.