John Myers
Meatloaf Wrapped in Bacon
The perfect meatloaf wrapped in bacon recipe with a picture and simple step-by-step instructions.
- 500 g Mixed minced meat
- 1 stale Bun
- Milk
- 1 Egg
- 1 tsp Dried marjoram
- 2 Carrots
- 150 g Celeriac (root celery) cooked
- 0,5 pole Leek
- 2 Shallots
- 1 bunch Parsley
- 100 g Bacon slices
- 1 tsp Peppercorns
- Vegetable stock
- Black pepper from the mill
- Salt
- Oil
- Cut the carrots, celery, leek and shallots into large cubes. Remove the stems from the parsley and chop the leaves. Pick up the stems. Roughly dice the roll and soak some milk.
- Put the minced meat in a bowl. Squeeze out the roll well and add to the minced meat. Add the marjoram, the chopped parsley and the egg and season with salt and pepper. Now knead everything well into a homogeneous mass and shape it into a roast and place in a lightly oiled, fire-proof dish. Smooth the outside of the roast with your hands to prevent the roast from cracking. Now cover the roast with the bacon slices.
- Preheat the oven to 180 degrees. Heat some oil in a pan and roast the diced vegetables in it until they take on a good color and then spread this next to the roast, spread the peppercorns and parsley stalks over it and pour enough vegetable stock over it so that the vegetables are three quarters of the way in the stock.
- Now wet a piece of baking paper, fold it and place it on the roast and place it on the lowest rack in the oven for about 1 hour. After 1 hour, remove the parchment paper and cook for another 30 minutes, being careful not to burn the bacon; cover with parchment paper again if necessary.
- Then take the roast out of the oven, strain the meat stock through a sieve, squeeze out the vegetables very well and press something through the sieve, bring to the boil, season to taste and whoever likes can still bind something with starch, but it is actually enough if you pushed some vegetables through the thief.
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