Thyme Meatloaf

Ingredients

• 1 stale roll
• 50 g bacon (sliced)
• 2 onions
• 1 Garlic clove
• 1 tbsp butter
• 2 sprigs parsley
• 3 thyme sprigs
• 2 sprigs marjoram
• 1 kg mixed ground meat
• 2 Eggs
• 60 g breadcrumbs
• Salt
• Pepper
• 1 tbsp medium‑hot mustard
• 1 Tbsp rapeseed oil (for greasing the pan and brushing)

Instructions

1. 1.

   Soak the roll in lukewarm water.

2. 2.

   Dice the bacon. Peel and finely dice the onions and garlic. Heat butter in a skillet. Sauté onions, garlic, and bacon for about 3 minutes over medium heat, then remove from heat and let cool slightly.

3. 3.

   Wash and dry parsley, thyme, and marjoram. Finely chop parsley and marjoram; set one thyme sprig aside, strip the needles from the remaining sprigs and finely chop them as well. Squeeze out excess water from the soaked roll and mix it with the onion‑bacon mixture, ground meat, parsley, marjoram, eggs, and breadcrumbs. Season well with salt, pepper, and mustard.

4. 4.

   Knead the dough until a homogeneous mass forms and taste again. Transfer the meat mixture to an oiled loaf pan (32 cm long). Brush with a little oil and bake in a preheated oven at 200 °C (fan‑forced 180 °C; gas: level 3) for 1–1½ hours.

5. 5.

   When ready to serve, place the thyme meatloaf on a preheated plate, garnish with fresh thyme, and serve.