Veal Meatloaf Wrapped in Bacon with Roasted Brussels Sprouts

Bacon-wrapped Veal Meatloaf with Roasted Brussels Sprouts

Veal Meatloaf Wrapped in Bacon with Roasted Brussels Sprouts
TweetSave

Ingredients:

 30 ml (2 tbsp.) olive oil
 1 clove of garlic, minced
 1 onion, chopped
 1 pepper (red or yellow or half of each), seeded and chopped
 1 kg (2 lb.) ground veal
 10 ml (2 tsp.) herbes de Provence
 30 ml (2 tbsp.) Dijon mustard
 60 ml (4 tbsp.) ketchup
 3 eggs, beaten
 250 ml (1 cup) Panko
 1 package of sliced bacon
 750 ml (3 cups) Brussels sprouts, trimmed

Preparation:

1

Oven temperature: 180/350

2

In a frying pan over medium heat, sauté the garlic, onion and pepper in oil for 3-4 minutes while stirring.

3

In a bowl, mix the vegetables with the veal, herbs, mustard, ketchup, eggs and Panko. Season.

4

Place half the bacon in the bottom of a loaf pan. Add the mixture and press to smooth out the surface. Cover with remaining bacon.

5

Cook in the centre of the oven for 1 hour and 10 minutes.

6

Meanwhile, in a bowl, mix the Brussels sprouts with a drizzle of olive oil and season. Dip the Brussels sprouts onto a baking sheet lined with parchment paper and increase the temperature to 400. Cook in the centre of the oven for 6-8 minutes or until they are lightly coloured.

Ingredients

 30 ml (2 tbsp.) olive oil
 1 clove of garlic, minced
 1 onion, chopped
 1 pepper (red or yellow or half of each), seeded and chopped
 1 kg (2 lb.) ground veal
 10 ml (2 tsp.) herbes de Provence
 30 ml (2 tbsp.) Dijon mustard
 60 ml (4 tbsp.) ketchup
 3 eggs, beaten
 250 ml (1 cup) Panko
 1 package of sliced bacon
 750 ml (3 cups) Brussels sprouts, trimmed

Directions

1

Oven temperature: 180/350

2

In a frying pan over medium heat, sauté the garlic, onion and pepper in oil for 3-4 minutes while stirring.

3

In a bowl, mix the vegetables with the veal, herbs, mustard, ketchup, eggs and Panko. Season.

4

Place half the bacon in the bottom of a loaf pan. Add the mixture and press to smooth out the surface. Cover with remaining bacon.

5

Cook in the centre of the oven for 1 hour and 10 minutes.

6

Meanwhile, in a bowl, mix the Brussels sprouts with a drizzle of olive oil and season. Dip the Brussels sprouts onto a baking sheet lined with parchment paper and increase the temperature to 400. Cook in the centre of the oven for 6-8 minutes or until they are lightly coloured.

Bacon-wrapped Veal Meatloaf with Roasted Brussels Sprouts


Download our brochure

Learn more about top-quality European veal


About us

See how the “Trusted Veal from Europe: Simply the Best in Taste and Tradition” campaign is raising awareness of European veal among meat consumers throughout the U.S. and Canada.

Please reach out if you have any questions about or would like to discuss why the continental allure of European veal represents a high-quality, safe and irresistible addition to your menu or meat case.