Meatloaf with Goat Cheese and Peppers
- For the meatloaf
- 1 onion
- 1 yellow Bell pepper
- 1 Red Bell pepper
- 1 kaiser roll (from the day before)
- 2 garlic cloves
- 1 tsp Lovage (finely chopped)
- 200 grams Goat cheese
- 500 grams mixed Ground meat
- 2 eggs
- olive oil
For the meatloaf, soak bread in lukewarm water. Peel onion and halve and cut into small cubes, In a saucepan, heat 1 teaspoon oil and fry onion and lovage and set aside. Rinse bell peppers, drain and pat dry and cut in half and remove seeds, stems and ribs and cut into small cubes. Peel garlic and finely chop. Cut goat cheese into small pieces. Squeeze excess water from bread. Mix goat cheese, peppers, onion mixture, bread, garlic and ground meat.
Mix eggs into meat mixture and season with salt and pepper, to taste. Shape into a loaf and place in a greased, oven-proof roasting pan. Brush meat loaf with oil and bake in preheated oven at 220°C (approximately 425°F) for about 50 minutes. For the sauce, rinse chile pepper, drain and pat dry and cut in half lengthwise and remove seeds and ribs and finely chop.After half of cooking time, add remaining finely diced bell pepper, chile pepper, thinly sliced garlic and broth.
At the end of cooking time, remove meatloaf from pan and arrange on a plate and keep warm in oven at 80°C (approximately 175°F). Deglaze roasting pan with wine and add more water, if needed. Whisk cornstarch and a little cold water and add to pan and bring to a boil. Season with salt and pepper. Cut slices from meatloaf and serve with pan sauce and garnish with lovage.