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Olive oil, for frying
200 g (7 oz) mushrooms, sliced
1 onion, chopped
A pinch of salt
Black pepper, to taste
4 medium potatoes, peeled and diced
2 garlic cloves, minced
Some chives, chopped (optional, for garnish)
Instructions
Step 1: Prepare the Meatloaf
Preheat the Oven: Preheat your oven to 180°C (350°F) while you prepare the meatloaf.
Soak the Breadcrumbs: In a small bowl, combine the milk and lemon juice. Add the breadcrumbs and let them soak for about 5 minutes.
Sauté the Vegetables: In a pan, heat a little olive oil over medium heat. Add the chopped onion and grated carrot, cooking until softened, about 5-7 minutes. Add the minced garlic and sauté for another minute. Set aside to cool slightly.
Combine the Meats: In a large bowl, combine the ground beef and pork. Add the sautéed vegetables, soaked breadcrumbs, ham, salami, parsley, Worcestershire sauce, hot sauce, Italian herbs, salt, and pepper. Mix everything together until well combined.
Form the Meatloaf: Crack in the eggs and mix again until the mixture is smooth and cohesive. Transfer the meat mixture into a loaf pan, pressing it down evenly.
Wrap with Bacon: Lay the strips of bacon over the top of the meatloaf, tucking the ends underneath the loaf. This will help keep the meatloaf moist and add flavor as it cooks.
Bake the Meatloaf: Place the meatloaf in the preheated oven and bake for 45-50 minutes, or until the bacon is crispy and the meatloaf is cooked through.
Step 2: Make the Tomato Glaze
Prepare the Glaze: In a small bowl, whisk together the ketchup, brown sugar, balsamic vinegar, Worcestershire sauce, hot sauce, and black pepper.
Apply the Glaze: After the meatloaf has baked for 40 minutes, remove it from the oven and brush the tomato glaze over the top of the meatloaf. Return it to the oven and bake for an additional 10 minutes to allow the glaze to caramelize.
Step 3: Prepare the Fried Potatoes with Mushrooms and Onions
Cook the Potatoes: Heat a generous amount of olive oil in a large pan over medium heat. Add the diced potatoes and cook, stirring occasionally, for 15-20 minutes until golden and crispy. Season with salt and black pepper.
Sauté the Vegetables: While the potatoes are cooking, heat a bit more oil in a separate pan. Add the sliced mushrooms and chopped onion, sautéing them for 5-7 minutes until tender and browned. Add the minced garlic and cook for another minute.
Combine: Once the potatoes are cooked and crispy, add the sautéed mushrooms and onions to the pan and stir to combine. Continue cooking for another 2-3 minutes to allow the flavors to meld. Garnish with chopped chives if desired.
Step 4: Serve
Slice and Serve: Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing. Serve the meatloaf alongside the fried potatoes with mushrooms and onions.
Garnish: Add a sprinkle of fresh parsley over the meatloaf for added color and freshness.
Nutrition Facts (Per Serving, Based on 6 Servings)
Calories: 650 kcal
Protein: 34 g
Fat: 40 g
Carbohydrates: 27 g
Fiber: 4 g
Sugar: 9 g
Sodium: 900 mg
Note: Nutritional information may vary based on specific ingredient brands and portions used.
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