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Meatloaf Mignon

This recipe will give you three good size portions. For variety you could make one or two portions into meat loaf mignon and then turn the balance into meatballs to serve later in the week with spaghetti.
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Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 20 ml olive oil
  • 100 g mix of onion/carrot/celery finely chopped
  • 250 g lean beef mince
  • One egg
  • 70 g coarse breadcrumb
  • 80 ml milk
  • 1/8 tsp paprika
  • 1/8 tsp thyme
  • 1/8 tsp chopped chilli
  • ¼ tsp onion powder
  • A few drops of Worcestershire sauce.
  • Salt and pepper to taste.
  • 3 x 35g approx rind less streaky bacon – 15cm-17cm long

Method
 

  1. In a saucepan sweat the onion mix in the oil and butter on a low heat about 3 minutes. Cool to room temperature
  2. In a small bowl soak the breadcrumbs with the milk
  3. In a separate mixing bowl place all other ingredients, except bacon. Mix by hand.
  4. Add the breadcrumbs to the meat mix. Mix really well.
  5. Cover and refrigerate the meat mix
  6. On a clean board, split the bacon length wise
  7. Form a cross with two strips of bacon.
  8. Divide the meat into three even portions. Form the in your hands in large balls.
  9. Place the meatball on top of the bacon and wrap the bacon around the meat.
  10. Repeat with the other two portions. Cover and refrigerate until needed
Cooking:
  1. Set oven or air fryer to 180c
  2. Place the three mignons in a small lightly greased baking dish and into the oven
  3. Cook for 15 mins before turning down to 150c for a further 20 minutes
  4. I served this with a Diane sauce. Mushroom sauce would also be suitable.

Notes

Assuming you are using fresh mince extra portions can be frozen in their uncooked state