Meat Roll with Egg and Bell Pepper

Preparation Time: 15 minutes
Cooking Time: 80 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

An excellent meat roast, suitable for Sunday lunch and also for more festive occasions.

First, hard-boil two eggs and let them cool. Peel the cooled eggs.
Wash the bell pepper, cut it in half, and remove the stem and seeds. Slice it into strips. Peel the garlic and finely chop it.
Place the ground meat in a bowl. Add marjoram, salt, ground pepper, chopped garlic, one beaten egg, and enough breadcrumbs to form a compact meat mixture. Knead it well with clean hands.
Place a piece of aluminum foil on the work surface and lightly grease it with oil. Spread the meat mixture on the foil and shape it into a thick rectangle. Spread mustard on top, then arrange slices of ham, bacon, and cheese over it. Place the hard-boiled eggs and sliced bell pepper in the center. Grab the edge of the foil and roll everything up nicely, shaping it into a roll (the eggs and bell pepper should remain in the center).
Wrap the roll in aluminum foil, then place it on a baking tray and bake in a preheated oven at 200°C for about 60 minutes. After one hour, remove the roll from the oven and carefully remove the foil. Let the roll bake in the preheated oven for another 15 minutes.
Slice the baked roll and serve it with mashed potatoes.

You can also add finely chopped onion to the meat mixture, which is first sautéed in oil.