Saturday, January 9, 2016

Bacon-Wrapped Mini Meatloaf for #TastyMurder

When I was trying to decide on the main dish for our Tasty Murder dinner (menu here), I gave the birthday boy a choice - beef, chicken, or seafood. I didn't really need to ask him; I knew what he was going to say. I'll have to do the chicken in bacon sauce soon as well as the mussels with crumbled bacon. But he wanted beef. So, I decided to make bacon-wrapped mini meatloaves.

Ingredients makes 12 servings

  • 1 lbs organic, grass-fed ground beef
  • 2 T minced garlic
  • 1 T minced lemongrass
  • 1 t minced ginger
  • 1/4 C fresh herbs (I used a mixture of parsley, thyme, oregano and dill)
  • 12 slices thick-cut applewood smoked bacon
  • 1 C ketchup (I used 1/2 C Not Ketchup's No Sugar Added Tangerine Hatch Chile and 1/2 C tomato ketchup)
  • 2 T organic dark brown sugar
  • 2 T Dijon mustard
  • 1 fried onion pieces

In a large mixing bowl, place the beef, garlic, lemongrass, ginger, and fresh herbs. Mix with your hands until well-combined. Preheat oven to 350 degrees F and line two baking sheets with foil
Divide into twelve equal sized portions (4 ounces each) and shape into disks. Wrap bacon slices around the disks so that the bacon ends meet or overlap slightly.

In a separate bowl, whisk together ketchup(s), mustard, and brown sugar.

Spoon the sauce over the tops of the mini meatloaves. Carefully cover the tops of the meatlaves with crispy fried onions.

Bake in oven until bacon is golden, approximately 75 minutes. Serve immediately.

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