Cut bacon into small pieces, fry in a little lard until crispy. First add the finely chopped onion and sauté until translucent, then chop the fennel and add. Season with salt, bell pepper, paprika, herbs and a little spicy.
Cut the meatloaf into cubes and fry.
Stir in cream cheese – I used Philadelphia Balance.
When serving, sprinkle with the finely chopped fennel greens.
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