Meatloaf

Preparation – 15 minutes

Peel the onion and 2 cloves of garlic, slice into little bits. Wash the fresh parsley, then chop finely. Chop the olives coarsely. Mix in the onion, garlic, parsley, olives, 2 eggs and smoked paprika powder with the minced meat.

Stir in a handful of breadcrumbs until the mixture becomes quite solid. Make sure to not add too much breadcrumbs to prevent the mixture from becoming dry.

Season with salt and pepper. Shape the mixture into a large cylinder.  

Finishing up the meatloaf – 40 minutes

Pre-heat the oven to a temperature of 200 degrees celsius (390 fahrenheit). Place a sheet of greaseproof baking paper onto your work top. Add the meatloaf on top of it.

Measure (in length) how large the sheet of baking paper should be to be able to cover the entire meatloaf. Cut or slice the baking paper to size.

Add smoked and sliced bacon strips in a row (as shown in the picture) on top of the baking paper.  

Place the meatloaf on top of the bacon strips and roll shut. Remove baking paper from underneath the meatloaf and place on top of a baking tray.

Return the meatloaf back onto the baking paper with the ends of the strips of baking facing downside. Grill / cook the meatloaf until the bacon is nice and crunchy.

This can take up to 20 - 25 minutes, the exact time depends on the type of oven used and the thickness of the meatloaf. Serve with a salad and/or bread. Enjoy your meal!