To start, prepare the spices: black pepper, sweet paprika, allspice, coriander and ground cumin (you can whole). If you use dry mustard, add it to this company.
Mix all the spices well.
Place in a mortar. Give her husband to grind, after a couple of minutes of hard work, add 1 tbsp. l. oil and work a little more.
Grate the tomato without the skin and add the minced meat to it.
Add to the minced meat: loaf, parsley, ground spices, grated onion, mustard (if you do not use powder) and salt to taste. Mix everything well. Can you smell it?
Place the minced meat in a free container, and typing it in handfuls in his hands, lifting them to a height of 30 cm from the container, with the force to throw it. So we, as it were, beat the stuffing. What does it do? Minced meat is well impregnated with air, and the ingredients are perfectly combined with each other. Meat bread is tender, juicy and airy, by the way, parsley not only gives them flavor, but also juiciness.
Put the finished minced meat in the refrigerator for at least 2 hours, preferably overnight.
Dry the mozzarella. Babybel cheese free from packaging.
P.S. If there is no small mozzarella replace it with a large cut into pieces. Babybel cheese can be replaced with any other soft cheese by cutting it into squares.
Roll the mozzarella in the peppers. Fans of sharper can roll half in black pepper hammer.
The bottom of the form 18h10h7 lay baking paper, grease the sides with oil.
Put the minced meat in it and make a deep groove in the middle. Alternately and alternately press the Babybel cheese and mozzarella, along the entire length of the meat loaf.
Close the groove and top with 1 tbsp of ketchup. It will give both taste and a beautiful crust.
Bake in a preheated 190 " C oven for approximately 45 minutes. I have in the process stood out a lot of juice and I carefully drained it.
Focus on your oven!
Allow to cool well. Place in the refrigerator for a few hours.
P.S. hot bread, too, well, sooo good!