Stuffed Meatloaf Wrapped in Bacon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g minced meat, mixed
- 6 medium egg (s)
- 1 onion (s)
- 2 cloves garlic)
- 1 roll from the day before
- 200 g breakfast bacon, mixed
- 1 tablespoon mustard, medium hot
- 2 teaspoons, leveled salt, possibly less, as the bacon is very salty
- pepper
Print Recipe
Pin Recipe Instructions
- Pierce 4 of 6 eggs and boil hard for about 8 minutes. Finely dice the onion and fry in oil. Soak the rolls in cold water. Rinse the boiled eggs and peel them.
- Put the minced meat in a bowl, add the mustard, salt, pepper, onion, squeezed bread roll, the remaining 2 eggs and squeezed garlic cloves and stir well. If the dough is too moist, you can always add breadcrumbs to it.
- Place the bacon on a kitchen board so that it is approx. 25 cm long. Place 2/3 of the minced meat dough on top, shape into a box and fold over the bacon. Now press this dough into a 25-size baking loaf pan. Then press the hard-boiled eggs into the dough and cover with the remaining minced meat dough and then place the remaining slices of bacon on top.
- Put the meatloaf in the preheated oven (200 ° C / 180 ° C fan oven) and bake for 1 hour. Then let the meatloaf cool for 10 minutes, turn it out and cut it open.
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