Bacon-Wrapped Meatloaf with Tangy Green Pepper Sauce
- 500 g ground beef or pork (1.1 lb)
- 3 slices French bread, crusts removed (approximately 75 g or 2.6 oz)
- 480 ml milk (2 cups or 16 fl oz)
- 1 large egg (50 g or 1.75 oz)
- 2 cloves garlic, minced (10 g or 0.35 oz)
- 1.5 tsp salt (1.5 tsp or 9 g)
- 0.5 tsp dried thyme (0.5 tsp or 1 g)
- 0.4 g black pepper (approximately 2 pinches or 0.4 g)
- 60 g fresh parsley, chopped (2 cups or 2.1 oz)
- 150 g bacon (1 package or 5.3 oz)
- 300 g roasted potatoes and carrots (2 cups or 10.5 oz)
- 50 g rucola salad (arugula), per serving (1.75 oz per serving)
- 50 g garlic butter, optional (1.75 oz per serving)
- Green pepper sauce (recipe below)
1. Preheat the oven to 200°C (392°F).
2. Tear the French bread into small chunks and soak in milk for 10 minutes. Drain the soaked bread.
3. In a large bowl, mix the soaked bread with ground meat, egg, minced garlic, salt, black pepper, and thyme until well combined.
4. Shape the mixture into a loaf and place in an ovenproof dish.
5. Wrap bacon slices around the meatloaf, tucking the ends under the loaf.
6. Bake for 45 minutes or until the center reaches 70°C (158°F). Reserve the bacon fat that accumulates during baking.
7. For the green pepper sauce, crush green peppercorns in a mortar.
8. In a saucepan, melt butter over medium heat and stir in flour to form a roux. Cook for 1-2 minutes.
9. Add the crushed peppercorns, veal stock, cream, and reserved bacon fat to the saucepan. Simmer uncovered for 5 minutes.
10. Slice the meatloaf and serve with roasted potatoes, carrots, and a side of rucola salad.
11. Drizzle the green pepper sauce over the meatloaf. Add a spoon of garlic butter, if desired.
12. Use the reserved bacon fat to enhance the roasted vegetables or salad, if desired.
- oven
- saucepan
- mortar
- whisk
- spoon
- cutting board
- knife
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