Meatloaf Dressed

Preparation:

Preparation: Chop the sandwich and soak it in a bowl with the milk; clean and finely slice the onion, put it in a saucepan with two tablespoons of oil and brown it gently for a couple of minutes, add the sandwich, squeezed well and let it take on the flavors for 5 minutes, stirring with a wooden spoon. Transfer the sautéed mixture into a bowl and add the minced meat, the chopped parsley, the cream, the necessary salt, a grind of pepper and a pinch of paprika; mix thoroughly and tie the mixture with two beaten eggs. Roll out the dough into a thin sheet, cut out a rectangle about 25x35 cm from this, keeping the clippings aside. Place the meat mixture on the pastry and shape it quickly with your hands giving it a cylindrical shape. Brush the edges of the pastry with the remaining beaten egg and wrap it over the filling, slightly overlapping the edges. From the scraps of dough kept aside, make ornamental motifs (stars, crescents, flowers, etc.), brush them with beaten egg and place them on the pastry. Brush everything with the egg and put in the preheated oven (200 degrees) for about 40 minutes. Once ready, let the meatloaf rest for a few minutes at room temperature, then place it on a serving plate, surround it with the buttered peas and serve.