Juicy meatloaf wrapped in bacon

Ingredients for 4 servings:

• 120 g breadcrumbs
• 500 g minced meat, mixed
• 500 g minced beef
• 75 g onion(s)
• 2 eggs
• 1 tbsp mustard
• 1 tbsp soy sauce
• 100 g chili sauce
• 60 ml milk
• 1 tbsp salt
• ½ tbsp pepper
• ½ tbsp paprika powder
• 200 g sliced ​​breakfast bacon
• 400 ml broth
• some sauce thickener
• 1 tbsp crème fraîche
• some butter for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

First, peel and finely dice the onions. Then, heat the butter in a pan and sauté the onions until translucent. Combine both types of mince in a large bowl and add the onions and butter. Do the same with the breadcrumbs, eggs, mustard, salt, pepper, paprika, milk, soy sauce, and chili sauce. Mix everything well and shape into the desired dish. Place the meatloaf in an ovenproof dish and cover with bacon, ensuring that the visible part of the roast is completely covered. Preheat the oven and bake the meatloaf at 190°C for about 60 minutes. After about 15 minutes, add a little broth to the dish and spoon the juices over the roast. After 30 and 45 minutes, replace the evaporated liquid with broth and baste the roast again. At the end of the baking time, remove the dish from the oven and let the roast rest briefly. For the gravy, drain the meat juices if necessary, mix with a little gravy thickener and a spoonful of crème fraîche, and bring to a boil briefly. I like to serve baked potato cubes with the meatloaf. Of course, other side dishes are also possible.