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Veal Meatloaf Wrapped in Bacon with Roasted Brussels Sprouts

Veal Meatloaf Wrapped in Bacon with Roasted Brussels Sprouts

 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
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.