Pastry Wrapped Vegetable Studded Meatloaf

Tear the roll into large pieces, soak in lukewarm water to soften and squeeze dry. Rinse, clean and chop the leeks. Rinse, halve and remove seeds and ribs from peppers and cut into 1 cm (approximately 3/8-inch) cubes. Peel the onion and chop finely. Melt the butter in a pan, add the onion and cook until translucent. Add the leeks and peppers and sauté 2-3 minutes. Remove from heat and let cool. Cut the bacon into small cubes and place in a bowl with the meat, bread, vegetables, egg, parsley and cheese and knead until well combined. If necessary, add another egg. Season well with salt, pepper, nutmeg, chile and lemon zest.

Preheat the oven to 180°C (approximately 350°F)  Line a loaf pan with parchment paper. Line with half the puff pastry and press to come halfway up the sides of the pan. Press the meat mixture into the pan. From the remaining pastry cut a rectangle the size of the baking pan, put it over the meat, and squeeze the pastry edges together. Cut any remaining pasty into decorative strips and place on top. Whisk the egg yolk with the cream, and coat the dough with it. Bake until the filling is set and the dough is golden brown, about 1 hour 15 minutes . If the dough is browning too quickly tent with foil.