For 6 people

Ingredients for the meatloaf:

• 1 kg mixed minced meat
• 1-2 onions
• 1 garlic clove
• 2 tbsp olive oil + oil for the roasting pan
• 100 g diced bacon
• 1 egg
• Salt/pepper
• 2 tbsp breadcrumbs
• 100 g grated Gouda cheese
• 1 tbsp oregano
• 1 beaten egg for brushing

Ingredients for the pizza dough:

• 350 g wheat flour type 405
• 200 ml lukewarm water
• 2 tbsp olive oil
• 7 g salt
• 10 g fresh yeast
• 1 pinch of sugar

We start with the Preparation of the pizza dough:

Put the water and sugar in a large bowl and crumble in the yeast.

Leave to stand for approx. 5 minutes and then stir once. Add the flour, olive oil and salt and knead into a smooth dough for approx. 10 minutes using the dough hook on a food processor. Shape the dough into a ball, cover and leave to rise in a warm place for approx. 60 minutes until the dough has doubled in volume.

Now preheat the Merklinger to approx. 180-200°C.

While the Merklinger heats up, we start with the Preparation of the meatloaf.

To do this, peel the onions and garlic, finely dice or chop and sauté in a pan in the hot olive oil. Leave to cool.

Place the minced meat in a large bowl, season with salt and knead well with damp hands.

Add the onion and garlic mixture, bacon, egg, breadcrumbs, Gouda and oregano, knead everything well and season with salt and pepper.

Shape the mince dough into a long loaf, place in an oiled roasting tin and bake in the Merklinger for approx. 50 minutes. Shortly before the end of the baking time, roll out the pizza dough on a floured work surface to form an elongated, oval flatbread. Now place the meatloaf in the middle. As shown in the photo, cut the dough diagonally every 4 cm on the long side.

Fold the dough over the meatloaf on the narrow side. Now lay the strips of pastry alternately from both sides towards the middle so that the ends partially overlap. Gently press down a little.

Brush the roast with the beaten egg and slide it directly onto the firebricks in the Merklinger using the floured slide. Bake again at 180-200°C for approx. 15 minutes until golden brown. Cut into slices and serve.

Tip: Serve with a creamy herb or tomato sauce and a crisp salad.