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Bacon-wrapped Mini Meatloaf

Bacon-wrapped Mini Meatloaf

  • Serves 4
  • Prep time 15 minutes
  • Cook time 30 minutes

Nutrition facts

Per serving: Calories 645, Protein 36 g, Fat 39 g, Carbohydrates 34 g, Fibre 2 g, Iron 4 mg, Calcium 76 mg, Sodium 886 mg

Ingredients

  • Boeuf haché
    600 g (about 1 1/3 lb) ground beef
  • Oeuf
    1 egg
  • Chapelure nature
    125 ml (½ cup) plain breadcrumbs
  • Sauce barbecue
    160 ml (⅔ cup) BBQ sauce
  • Bacon
    4 bacon slices

Also needed

  • Also needed
  • 2 onions (1 finely chopped and 1 thinly sliced)
  • 15 ml (1 tbsp) garlic, minced

Preparation

  1. Preheat the oven to 190°C (375°F).
  2. Heat a little olive oil in a large pot over medium heat. Cook the chopped onion and garlic for 3 to 4 minutes. Remove from the heat and set aside.
  3. In a bowl, mix the ground beef with the egg, breadcrumbs, half of the barbecue sauce and the sautéed onion and garlic. Season with salt and pepper.
  4. Form four patties in the shape of beef filet mignon. Wrap a slice of bacon around each one and use a toothpick to fix it in place.
  5. Place the mini meatloaves on a baking sheet lined with parchment paper. Bake for 30 to 35 minutes.
  6. While they are baking, mix the rest of the barbecue sauce with the minced onion in a pot. Bring to a boil and let simmer for 2 to 3 minutes on low, stirring.
  7. Top the meatloaves with sauce before serving.

Serve with

Maple Potato Wedges

In a bowl, mix 3 or 4 potatoes cut into wedges with 15 ml (1 tbsp) olive oil, 30 ml (2 tbsp) maple syrup and 5 ml (1 tsp) paprika. Spread the potato wedges out on a baking sheet lined with parchment paper. Bake for 30 to 35 minutes at 180°C (350°F), turning the potatoes frequently, until they are tender.



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