Italian meatloaf

Preheat the oven to 180°C fan-forced. Remove the puff pastry from the refrigerator and let it come to room temperature.

Peel and finely chop the onion. In a bowl, combine the ground meat with the onion, mustard, Verstegen Rosemary – Glass Shaker, Verstegen WSB Tuscany, egg, and breadcrumbs. If the mixture is too wet, add a little more breadcrumbs. Shape the mixture into a long meatloaf.

Whisk the egg yolk and milk together. Roll out the puff pastry. Place the meatloaf vertically on top of half of the puff pastry rolls. Roll the dough over the meatloaf. Seal the edges by brushing them with egg yolk using a pastry brush. Place the meatloaf, fold-side down, on a baking sheet lined with parchment paper. Fold and seal both ends. Brush the entire meatloaf with egg yolk.

Cut festive stars from the remaining puff pastry and stick them onto the meatloaf. Brush the decorations with egg yolk.

Bake the meatloaf in the oven for 40 minutes until the puff pastry is crispy and golden brown.

Pick the rosemary sprigs. Cut the meatloaf into nice slices. Garnish with the fresh rosemary.