The stuffed meat loaf not only awakens childhood memories; it can also convince with its inner values: Zucchini hardly provides any calories, but smuggles plenty of potassium, calcium, phosphorus, iron, vitamin A and C into the roast. Potassium, for example, can help to prevent irregular heartbeats or heart rhythm disturbances.
Beef generally does not contain high amounts of arachidonic acid; the situation is different for bacon and pork. From this natural acid, the body forms messenger substances that promote inflammation. This is particularly problematic in the case of rheumatism. In this case you should avoid breakfast bacon!
Combine 5 tablespoons breadcrumbs and the cream and allow to soften. Peel the onions, finely chop and saute in butter. Mix the soaked breadcrumbs and cream, onions, eggs, with the ground meat and season with salt and pepper. Rinse the zucchini, cut off ends and cut lengthwise into thin slices.
Drain corn. Cut a piece of aluminum foil to 20 x 30 cm (7 3/4 x 11 3/4 inch), sprinkle with remaining breadcrumbs and roll the meat mixture in them. Top with a layer of zucchini slices and sprinkle with corn.
Roll the meatloaf up using the aluminum foil to help and wrap with overlapping slices of bacon. Place on a greased rimmed baking sheet, pour in 4 tablespoons of water and cook in an oven preheated to 200°C (approximately 375°F) for about 1 1/4 hours. Cut and serve with gravy.