John Myers
Bacon Meatloaf
The perfect bacon meatloaf recipe with a picture and simple step-by-step instructions.
- 2 Shallots
- 1 tsp Rapeseed oil
- 2 tsp Dried marjoram
- 500 g Minced meat
- 1 Egg
- 3 tbsp Breadcrumbs
- 1 tbsp Mustard
- 1 bunch Parsley
- 200 g Bacon slices
- 50 g Gouda in one piece
- 30 g Roasted onions
- 100 g Canned tomatoes and peppers
- Salt and pepper
- Peel shallots, cut into small cubes. Heat oil in a pan. Steam the shallots in it until translucent. Briefly steam the majora and let cool down lukewarm.
- Put the minced meat, egg, shallot mixture, breadcrumbs, mustard, chopped parsley, mustard, salt and pepper in a bowl. Knead everything to a uniform mass.
- Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Weave the bacon strips into each other on the baking tray and form an area of about 30 + 30 cm. Spread the mincing mixture evenly thick on the bacon surface. Spread the tomato and pepper strips on top.
- Finely grate the Gouda. Spread the cheese and roasted onions on top. Roll up the bacon meatloaf using the baking paper. Carefully press the ends together
- Roast the bacon meatloaf on a tray in the hot oven in the lower third of the oven for about 45 minutes. Let cool for 10 minutes, then cut into slices. Serve the bacon meatloaf on plates with a forest and meadow salad.
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