- Prepare the Meatloaf:
- In a large bowl, mix the minced pork with salt, pepper mixture, dry garlic, Italian herb mixture, grated onion, egg, ground crackers, and cream.
- Mix well, cover with cling film, and let it rest in the refrigerator for 1-2 hours.
- Assemble the Meatloaf:
- Spread a large piece of cling film on a flat surface. Place the minced meat on it and cover with another piece of cling film.
- Roll out the meat into a flat layer and form smooth edges.
- Sprinkle the grated cheese evenly over the meat, then add the slices of ham on top.
- Carefully roll up the meat, removing the cling film as you go. Compact the roll well and polish the seam with wet hands.
- Wrap with Bacon:
- Lay out the bacon strips on a flat surface, overlapping them slightly.
- Place the meat roll in the middle and carefully remove the cling film.
- Wrap the bacon strips around the roll, covering it completely.
- Wrap the bacon-covered roll in cling film again to compact it, then wrap in three sheets of baking foil.
- Bake the Meatloaf:
- Preheat the oven to 180°C (356°F).
- Place the foil-wrapped roll on a baking tray and bake for 90 minutes.
- Remove from the oven, unwrap the foil, and pour the broth over the roll.
- Increase the oven temperature to 240°C (464°F) and bake for an additional 15 minutes to crisp the bacon.
- Prepare the Potato Salad:
- Boil the potatoes in salted water until cooked through, then drain and let cool.
- In a bowl, mix the thinly sliced red onion with salt, sugar, and lemon juice. Let marinate for 15-20 minutes.
- Once cooled, cut the potatoes into cubes and add to a large bowl with the marinated onions, chopped pickled cucumbers, dill, and parsley.
- Season with salt and black pepper, then add Dijon mustard and mayonnaise. Mix well.
- Serve:
- Slice the meatloaf and serve with the potato salad. The meatloaf can be served hot or cold as a sliced appetizer.
- Enjoy this delicious and hearty meal!
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