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MICHAEL SYMON Bacon-Wrapped Mini Meatloaves

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1 small onion (minced, about 1 cup)
2 cloves garlic (minced)
1 teaspoon fresh thyme leaves (roughly chopped)
1 pound ground beef (80/20)
1/2 pound ground pork
1/2 pound ground veal
3 tablespoons Worcestershire sauce
1 large egg (beaten)
1 cup plain breadcrumbs
1/4 cup fresh parsley (roughly chopped)
18 slices bacon (1/4 of each piece trimmed off)
olive oil
kosher salt and freshly ground black pepper

Preheat oven to 375ºF. Line a sheet tray with foil and spray it with cooking spray.
Place a sauté pan over medium heat and add a drizzle of olive oil. Add the onion and garlic with a pinch of salt. Cook, stirring occasionally for 3 minutes. Add the thyme and continue to stir and cook until the vegetables have softened, about 2 more minutes. Remove from heat and set aside to cool.
In a large mixing bowl, combine the beef, pork, veal, Worcestershire, egg, breadcrumbs and parsley. Season with 2 teaspoons of salt and some freshly cracked black pepper. Add the cooled onion mixture to the bowl and mix to thoroughly combine. Divide the mixture into 6 portions, about ¾ cup each. Form into 6 mini meatloaves. Set aside.
Place 3 pieces of trimmed bacon a clean work surface, overlapping them slightly. Place a mini meatloaf in the center of the bacon slices. Bring the ends of the bacon up on both sides, wrapping the meatloaf. Place bacon-wrapped meatloaf, seam side down, on the prepared sheet tray. Repeat with the remaining meatloaves and bacon.
Bake meatloaves for 30-35 minutes, until the bacon has crisped and the meat is cooked through. (The internal temperature should be 155ºF.) Remove from the oven and let rest for 5 minutes before slicing and serving.
Serve with Michael’s Mushroom Gravy and Brown Butter Mashed Potatoes.

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