Pork meatloaf roll with corn and cheese

Ingredients

• 2 medium potatoes (300 g)
• 1500 ml water
• 4 slices dark bread (120 g)
• 200 ml water
• 650 g ground pork
• 1 medium onion (150 g)
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 can corn kernels (285 g drained)
• 150 g semi-hard cheese
• 30 g breadcrumbs
• 1/2 teaspoon granulated garlic
• 1 tablespoon sesame seeds
• 1 teaspoon oil

Preparation

1. Put the whole potatoes, unpeeled, in a saucepan with 1500 ml water. Boil for 25 minutes, until a fork slides into them easily. 2. Preheat the oven to 175°C. Soak the bread in 200 ml water, then squeeze it well and discard the remaining water. 3. Peel the cooked potatoes and grate them. Mix them with the ground pork, chopped onion, egg, bread, 1 teaspoon salt and 1/2 teaspoon pepper. 4. Sprinkle the breadcrumbs, granulated garlic and sesame seeds over the work surface or a silicone mat. Flatten the meat mixture with your hands into a sheet about a finger thick. 5. Drain the corn and arrange the kernels over the meat, then sprinkle with the grated cheese. Roll the sheet up tightly. 6. Grease a loaf pan with 1 teaspoon oil and place the roll in it. Bake for 60 minutes at 175°C, until browned and crusty. 7. Leave the roll to cool for 20 minutes before slicing.