Wash and peel the vegetable and remove the kapia pepper seeds. Cut the onion into not too thin slices and do the same with the carrots that we cut coarsely and the peppers into cubes. Deboned the meat, then cut it into pieces, not very large, so that it can be ground more easily.
Start with the onion that we put in hot oil to fry, fry for a minute, stirring, then add the vegetables. Add two tablespoons of lard, season with salt, freshly ground pepper and sweet paprika powder. Mix and let everything cook for about five minutes, then put the meat. Put two tablespoons of sweet pepper paste, add a little water and let it boil until the vegetables are done about twenty minutes.
Transfer everything to a larger bowl where we can grind everything with a blender. Add about 50 g of butter and two whole eggs, to bind better. Add the Dijon mustard, the breadcrumbs and a teaspoon of marjoram. Taste and if you want you can add more salt and pepper. Mix well until you get a uniform paste that we are going to put in the oven.
Prepare a baking form for the oven which I previously greased well with butter. Pour all our composition in this form, and smooth it with a spatula, then put four cubes of butter on top. Put the bowl in the hot oven at 180 degrees and let it bake for about 30 minutes until it gets a nice golden colour. Let it cool completely.
After it has cooled, turn the meatloaf on a plate or tray after which it can be sliced. Cut like a cake, into slices and serve on a plate as such or with a side dish.