Bacon-wrapped pork meatloaf with mozzarella

Tip: tap a step to mark it as done.

1. Slice the mushrooms and sauté them in oil with the finely chopped onions. Season with salt and pepper.

2. Place the ground pork, breadcrumbs, grated cheese and seasonings to taste in a bowl. For a bolder flavor, add herbes de Provence or another aromatic seasoning. Mix thoroughly.

3. Chop the mozzarella into small pieces and blend the sun-dried tomatoes separately.

4. Prepare an oblong ribbed loaf pan or a stollen pan.

5. Line the bottom of the pan with bacon, leaving the ends hanging over the edges. Divide the meat mixture into three portions. Spread the first portion over the bacon and top with the chopped mozzarella and blended sun-dried tomatoes.

6. Spread the second portion of meat over the filling, add the sautéed mushrooms and onions, and cover with the remaining meat. Press the meat down, fold the overhanging bacon over the top and cover the pan with aluminum foil.

7. Bake in an oven preheated to 180°C (350°F) for about 1 hour, removing the foil for the last 15 minutes so the bacon can brown. Make sure the meat is cooked through in the center: it should no longer be pink when cut, and the juices should run clear. Let the meatloaf rest briefly before slicing.

Tip: Cook the sautéed mushrooms until all their moisture has evaporated, then let them cool. A wet filling would separate the meat layers and cause the loaf to fall apart when sliced.

This recipe was translated from the Slovak original: Mleté mäso v slaninovom kabáte plnené mozzarellou