Mini Meatloaf
Mini Meatloaf — quick, easy, with a delicious sauce and straight from the oven
Equipment
- fireproof baking pan
Ingredients
- 1.75 lbs ground meat
- 1 tsp mustard
- 2 eggs
- 1.5 oz breadcrumbs
- 1 tsp rosemary
- 1 tsp paprika
- 16 slices bacon around
- 1 onion, diced
- 1 clove garlic, finely chopped
- 2 tbsp tomato puree
- 10 fl oz tomato sauce
- 10 fl oz cream
- salt and pepper to taste
Instructions
- Put the ground meat in a large bowl and mix it with the mustard, eggs, and all the dry ingredients. Form it into short, fat sausage shapes. Place the roll at one end of two slightly overlapping strips of bacon. Roll the ground meat up in the bacon and place the wrapped roll in a fireproof baking pan. Repeat with the remaining ground meat mix and bacon slices.
- Steam the onion and garlic in a little oil. Stir in the tomato puree and cook for a short while. Quench with the tomato sauce and cream, then season with salt and pepper. Mix evenly and let it come to a boil. Pour the sauce over the mini meatloaves in the roasting pan.
- Cook the dish for 35 minutes at 360°F in a convection oven.
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Notes
If you decide you'd like to make this dish more substantial, you could also cook some potatoes or pasta as a fitting accompaniment.