Meatloaf

First, soak bread in milk. Bread must be soft, but not mushy. All ingredients should be well chilled.

Mix everything together except barbecue sauce. Knead together well. The mixture must have binding. Shape into a firm loaf and place in a suitable ovenproof dish and pour half a cup of clear soup on top.

Place in oven at 160 °C and bring to 65 °C core temperature. Baste 3-4 times during roasting. Depending on the size of the loaf, leave in the oven for about 70-95 minutes.

Final temperature should be 70-72 °C. If no thermometer is available, prick with a needle. When it is well warm and the juice that comes out is clear, the meat is ready.

Optionally, brush the meatloaf twice with barbecue sauce 15 minutes before it is done.

Allow the meatloaf to rest for at least 15 minutes before cutting.

For the sauce, lightly thicken the gravy.

Preparation Tip:

To better preserve the shape of the liver cheese, the mass can be wrapped in lightly oiled baking paper or fresh pork net. In this case, remove the parchment paper 20 minutes before the end of the baking time or let the pork net crisp up in the hot oven before cutting.

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