Name: Bacon-wrapped Veal Meatloaf with Roasted Brussels Sprouts
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

Veal Meatloaf Wrapped in Bacon with Roasted Brussels Sprouts

01 Aug Bacon-wrapped Veal Meatloaf with Roasted Brussels Sprouts

Posted at 12:10h in by Team 3e joueur

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:

Oven temperature: 180/350

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

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

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.

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

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.

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