Meatloaf with old cheese and pecans

Put the bread in a bowl, sprinkle with water and soak for about 10 minutes.

Crumble the bread with a fork and knead through the minced meat with the meatballs, 2/3 of the rosemary and the onion.

Beat the eggs well with the mustard and ketchup and knead through the minced meat.

Preheat the oven to 200ºC.

Grease the cake mold. Sprinkle the mold with the breadcrumbs and shake out excess breadcrumbs.

Mix the pecans and cheese with the rest of the rosemary.

Spoon half of the minced meat mixture into the mold and smooth. Using the convex side of a spoon, press a small well in the center in the length of the minced meat. Spread the cheese mixture over it and cover with the rest of the minced meat.

Press the top and bottom layer of minced meat together on the sides so that the cheese can not run out. Cover the minced meat with foil and bake for about 20 minutes in the middle of the oven.

Remove the foil and cook for another 10 minutes. Take the mold out of the oven and leave covered for about 10 minutes.

Tilt the shape carefully and pour out the baking liquid. If necessary, pick up the moisture to use as gravy.

Pour the meatloaf on a dish and cut into thick slices.

Tasty with fries or rice and a salad.