Ingredients
600 g ground meat (beef or beef/pork mix)
1 onion, finely chopped
2 garlic cloves, minced
80 g breadcrumbs
10 cl milk
1 egg
1 tbsp mustard
2 tbsp ketchup
12 to 14 slices smoked bacon (or bacon)
Salt and pepper
For the caramelized glaze:
3 tbsp ketchup
1 tbsp honey or brown sugar
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar (optional)
Preparation Steps
Preparing the Meat Base
Mix the ground meat with the onion, garlic, egg, milk, breadcrumbs, mustard, ketchup, salt, and pepper.
Knead well to obtain a smooth and soft stuffing.
Shaping the Meatloaf
Shape the stuffing into a large, elongated sausage shape on a baking sheet lined with parchment paper or in a loaf pan.
Arrange the bacon slices on top, overlapping them slightly to ensure even coverage.
Preparing the Glaze
Mix the ketchup, honey, Worcestershire sauce, and balsamic vinegar.
Generously brush the top of the bacon with this glaze.
Oven Cooking
Bake at 180°C for approximately 1 to 1 hour 10 minutes.
Baste once or twice with the cooking juices.
For the last 10 minutes, place under the grill to caramelize the bacon if necessary.
Resting and Carving
Let rest for 5 minutes after removing from the oven.
Serve in thick slices with homemade mashed potatoes or roasted vegetables.
Tip for extra tenderness
Soaking the breadcrumbs in milk before adding them helps keep the meat tender.
Ingredient Swap
No bacon? Try pancetta slices or dry-cured ham for a different flavor profile.
Visual Tip
For a beautiful shine, add a final drizzle of glaze just before serving.
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