Soak a roman pot for 15 min. Mix the minced meat with the soaked salt, pepper, breadcrumbs, lemon zest, egg, mustard and grated onion, squeeze it once more and put it into the Roman pot. Spread the light butter evenly as flakes on the meat dough. Close the pot with the lid and put it in the cold oven. Cooking time: 50 min. at 220 °C , gas: level 4.
Or cook for 40 min. and over-brown for another 10 min. without the lid. Cook the meatloaf sauce according to instructions and refine with 5 g light butter and 1 tbsp canned cream.
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