Juicy Meatloaf Wrapped in Bacon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 120 g breadcrumbs
- 500 g minced meat, mixed
- 500 g round beef
- 75 g onion (s)
- 2 egg (s)
- 1 tablespoon mustard
- 1 tablespoon soy sauce
- 100 g chilli sauce
- 60 ml milk
- 1 tablespoon salt
- 0.5 tablespoon ½ pepper
- 0.5 tablespoon ½ paprika powder
- 200 g breakfast bacon in slices
- 400 ml broth
- some sauce thickener
- 1 tablespoon crème fraîche
- some butter for frying
Print Recipe
Pin Recipe Instructions
- First peel the onions and cut into fine cubes. Then heat the butter in the pan and sweat the onion pieces until they are translucent. Mix the two types of mince in a large bowl and add the onions and butter. The same applies to the breadcrumbs, eggs, mustard, salt, pepper, paprika powder, milk, soy and chilli sauce.
- Mix everything well and bring into the desired shape. Then place the meatloaf in an ovenproof dish and cover with the breakfast bacon so that the visible part of the roast is completely covered with the bacon.
- Preheat the oven and then bake the meatloaf at 190 ° for about 60 minutes. After about 15 minutes, pour some broth into the pan and pour the roast juices over the roast with the help of a spoon. After 30 and 45 minutes, replace the evaporated liquid again with broth and pour over the roast again. At the end of the baking time, take the pan out of the oven and let the roast rest briefly.
- For the sauce, pour off the gravy, mix with a little sauce thickener and a spoonful of crème fraîche and bring to the boil briefly.
- I prefer to eat baked potato cubes with meatloaf. Of course, other side dishes are also possible.
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