Spread the slices of meat cheese with mustard on one side.
Cut the cheese into narrow slices and the tomatoes into thick slices.
Spread the first roll of dough on the surface and cut it into quarters.
Place a slice of meatloaf – mustard side up – on each piece of dough. Spread the cheese slices evenly on top and lastly cover with the tomatoes. Season them with salt and pepper.
Brush the edges of the dough with water. Cut the second roll of dough into quarters as well. Place one piece of dough over each of the covered slices of meat cheese, trim the edges back to a width of 2 cm and press well smooth with a fork. Mix egg yolk and cream and brush the surface of the dough with it.
Bake the meat loaf in the dough in the oven heated to 220 °C on the second rack from the bottom for about 15 minutes until golden brown.
Bring to the table hot!
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