Meat loaf (Swiss style)

1. Put the veal sausage meat in a bowl. Prepare the ingredients you want to use to round off the dish: Soak, squeeze out and chop the porcini mushrooms. Clean or peel other ingredients, finely chop and mix in with the veal sausage meat. Pour the veal sausage meat mixture into an aluminum tray (approx. 1 l capacity) and place in the pot.

2. Place the pot on the Navigenio, switch to “A” and heat until the roasting window is reached. Switch off the Navigenio and leave the pot until the turning point is reached.

3. Put the pot in the inverted lid, place the Navigenio overhead and switch to the low level, bake for approx. 25 minutes, until pale brown. Switch off the Navigenio and bake the meat loaf until done using the residual heat, for approx. 5 minutes.