Meatloaf with Beemster Belegen

Main course. 10 persons. Preparation 25 min + 1 hour in the oven
Ingredients
- 2 onions
- 1 tbsp olive oil
- 1 kg half-and-half minced meat
- 125 ml smokey barbecue sauce
- 1 egg
- 2 tsp salt
- 30 g panko (Japanese breadcrumbs)
- 2 tsp tabasco
- 135 g Beemster Belegen 48+, cut into cubes
- 300 g smoked breakfast bacon (oblong slices)
Kitchen Stuff
- baking dish (25 x 35, greased)
Prepare
- Preheat the oven to 180°C. Peel and chop the onions. Heat the olive oil in a frying pan and sauté the onion slices for 8 min. until nicely glazed.
- Put the minced meat with 100 ml of barbecue sauce, the egg, salt, the panko, onion and tabasco in a large bowl and knead together. Mix the bourbon cubes into the minced meat so that they are evenly distributed through it. Form an oval loaf from the minced meat.
- Place the bacon in 2 rows of 9 slices side by side in the baking dish. Make sure the slices overlap slightly in the middle so you can wrap the mince with it. Place the meatloaf on top. Lay the remaining slices of bacon lengthwise on top of the meatloaf and fold the bacon slices where the bread is on top, alternating slightly diagonally over the meatloaf so that the entire loaf is wrapped.
- Bake the meatloaf for 55-60 min in the center of the oven. After 45 min, remove from the oven and brush with the rest of the barbecue sauce. Bake another 10-15 min.
- Remove from the oven and let rest and cool slightly for 5 min before cutting the meatloaf.
Preparation tip
Can't find any panko? Then use 2 crumbled rusks.
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