John Myers
Chili Meatloaf Wrapped in Bacon
The perfect chili meatloaf wrapped in bacon recipe with a picture and simple step-by-step instructions.
- 300 g Ground beef
- 400 g Mixed minced meat
- 2 Eggs
- Breadcrumbs
- 2 Fresh onions
- 2 Red chili peppers
- 1 bunch Parsley
- 150 g Mixed with bacon, sliced
- 0,5 liter Meat stock
- 75 g Sour cream
- 2 tsp Food starch
- Salt
- Pepper
- Wash and finely chop the parsley. Peel the onions and cut into fine cubes. Dice the chili peppers. Mix the minced meat with the herbs, onions, chillies and breadcrumbs. Add the eggs and season with salt and pepper.
- Form a loaf out of the meat mass and cover it with the strips of bacon. Place the loaf in a roasting pan, add some meat stock and place in the oven preheated to 200 degrees (convection 185 degrees). After about 10 minutes I set the oven to 150 degrees, convection 120 degrees and cooked the meatloaf for about 45 minutes. Gradually fill in the meat stock.
- At the end of the cooking time, remove the meatloaf and add the sour cream to the sauce. Let a little reduce, season to taste and bind with the starchy food
- Cut the meatloaf and serve with a little sauce (not visible on the plate) and parsley leaves on the plate. I made potatoes and broccoli with it
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