Dice the meatloaf and onion, fry in hot fat over mild heat, add ground beef, crush with a fork, mix, roast for 2 min and season with salt and pepper, thyme and a pinch of nutmeg.
Stir the paradeis pulp with crème fraîche. Arrange the ragout on 4 slices of multigrain or sesame bread, spread the cream evenly over it and serve on the spot.
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