We had the Missionary Elders over for dinner the other night. They are always such nice young lads. I love to have them in our home and I do so love to spoil them. I usually try to cook them something which reminds them of home. They both really enjoyed this and have requested the recipe from me so that they can either make it for themselves or pass it on to their mums/girlfriends when they get home.
That always makes me really happy to know that they have enjoyed what I have prepared for them. I do make good meatloaf if I don't say so myself. I was never overly fond of my mother's meatloaf when I was growing up and my recipe that I use is one which I have perfected through the years, using ingredients and techniques which I have found to be quite successful.
You can, of course, cook this in a large loaf tin, increasing the baking time by a good half an hour or more, but I find that it can be really fun to do meatloaf in smaller shapes from time to time, which lessens the cooking time and still results in a very moist dish.
With the bacon wrapped around these prior to baking, they somewhat resemble tournedos . . . you know those expensive filet steaks? Well, I am happy to say that these are just as enjoyable, or maybe even more so because they are just loaded with flavour! There are no chunks of anything in them as I blitz everything smooth. (Kids hate lumps and I have a texture thing myself with lumps.) Flavoured with garlic, green pepper, onion and cheese . . .
The egg, milk and cheese help to keep them moist and juicy . . . and that bacon adds a nice smokey flavor. The glaze and a bit of extra cheese scattered over all tip these over the top to being just that tad bit more special don't you think? The extra green pepper on top was simply a garnish . . . to dress them up like. The plates were licked clean! I love it when that happens!
*Glazed Meat Loaf Burgers*
Makes 8 servingsPrintable Recipe
Your favorite meal in a burger sized individual portion. Wrapped in bacon and sweetly glazed. These always go down a real treat.
120g of round buttery crackers made into crumbs (about 2 cups)
1 medium onion, peeled and cut into chunks1/2 sweet green pepper, cut into chunks1 fat clove of garlic2 medium free range eggs, beaten1 pound extra lean ground beef1 pound lean ground pork120g of grated strong cheddar cheese (1 cup)2 TBS Worcestershire Sauce
1 1/2 tsp dry mustard powder
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup whole milk
1 package of smoked streaky bacon, (you will need around 16 slices)
To glaze:
1/2 cup of tomato ketchup
1/2 tsp dry mustard powder
2 TBS soft light brown sugar, packeda handful of grated cheddar cheese to top
Place the onion, garlic, green pepper, eggs, Worcestershire sauce, dry mustard powder, salt, pepper and milk into a blender. Blitz until smooth.
Preheat the oven to 180*C/350*F/ gas mark 4. Line a large baking tray with foil. Butter the foil.
Place the meats, cheese and cracker crumbs into a large bowl. Pour the mixture from the blender over top. Mix all together lightly with your hands, until well combined. Divide into 8 equal portions. Shape each into a ball and then flatten the balls. Wrap pieces of bacon around the outside edge of each patty to cover. Secure with wooden toothpicks. Place onto the baking tray.
Bake for 15 to 20 minutes. Whisk together the glaze ingredients until well mixed. Remove the meatloaf from the oven and brush this mixture over all. Return to the oven and bake for a further 10 minutes until glazed. Remove from the oven and scatter some more cheese on top, allow the heat from the patties to melt the cheese, or return to the oven just long enough to melt the cheese. Remove the toothpicks and serve.
To Cook as a Whole loaf: do all as above except press the mixture into a well buttered large loaf tin. Lay bacon strips, cut in half crosswise over the top to cover. Bake for 40 to 45 minutes, then remove from the oven and brush on the glaze. Return to the oven and bake for 15 to 20 minutes longer, until well glazed and cooked through.
