Mini beef, bacon and mushroom meatloaf

    Mini beef, bacon and mushroom meatloaf

    21saves
    1hr


    2 people made this

    About this recipe: Cute individual meatloaf made with lean steak mince, stuffed with mushrooms and wrapped in smoky bacon. Easy to make ahead and bake when ready. Nice served with a freshly made onion gravy and strained or your own favourite gravy. Mashed potatoes and a vegetable goes with it lovely.

    Samantha's Supper Kent, England, UK

    Ingredients
    Serves: 2 

    • 250g lean steak mince
    • 1 egg, beaten
    • salt and ground black pepper to taste
    • 1 splash Worcestershire sauce
    • 1 good pinch dried mixed herbs, plus an extra pinch for garnish
    • 1 pinch dried onion granules
    • 1 good pinch paprika
    • 1/2 teaspoon tomato puree
    • 4 slices smoked streaky bacon
    • small knob butter
    • 2 field mushrooms, or 4-5 button mushrooms, sliced (reserve 2 slices and set aside)

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a mixing bowl add the steak mince, egg, Worcestershire sauce, herbs, onion granules, paprika and tomato puree. Season with salt and pepper. Using your hands mix in really well and squelch together.
    2. Lay the bacon on a chopping board and with the back of a knife, stretch the bacon gently to stretch the length.
    3. Grease two mini cocotte dishes or ramekins with the butter. Lay the two bacon rashers opposite each other in a cross and ensure the sides are outside the dish.
    4. Divide the beef mixture into four. Add a portion into each of the dishes. Pack in tightly using your hands. Lay the mushrooms on top.
    5. Place the remaining two portions of meat on top of each dish on top of the mushrooms. Wrap the bacon over the top. Place a slice of mushroom on top in the centre. Sprinkle with a few more herbs.
    6. Cover with the lid or make a foil lid. Place both pots onto a small baking dish and place in the fridge until ready to cook.
    7. Preheat the oven to 180 C / Gas 4.
    8. Bake, covered, for 30 minutes. Remove the lid or foil and bake until no longer pink at the centre, about 15 minutes more.
    9. Carefully remove from the cocottes and transfer to a heated serving plate.

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