Nutty Meatloaf with Cranberry
Servings: 12 slices
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 tsp fresh thyme finely chopped
- 1 tsp fresh rosemary finely chopped
- 50 gram pumpkin seed roasted
- 50 gram pine nut roasted
- 100 gram dried cranberry
- 100 gram bacon minced
- 1 large egg
- 500 gram half-beef half pork minced meat
- 12-14 slices bacon
- ½ tsp pepper I use freshly ground
- ½ tsp salt Only use salt if your bacon is not salty
Instructions
- Preheat the oven to 180°C.
- Heat oil in a pan over medium-high heat.
- Add chopped onion and cook 4-5 minutes until tender but not brown, stirring frequently.
- Decrease the heat to medium. Add minced garlic, chopped thyme and rosemary and sauté for 1-2 minutes, stirring. Be careful! Do not burn the garlic because, your food will taste bitter.
- Add onion, garlic, herbs mix, minced bacon to the minced meat.
- Add all remaining ingredients (except bacon slices) to the meat. Season it! I do not use extra salt if the bacon is salty.
- Mix all ingredients very well by hand.
- Lay 6-7 bacon slices (or more if need) to the bottom of loaf cake form close to each other.
- Put the mixture into the loaf cake form. Smooth the top.
- Cover the top with the rest of the bacon slices.
- Put the form into the oven and bake it for 45 minutes, until golden brown.
- After baking leave your meatloaf in the form to rest for 10-15 minutes before serving.Serve it warm or cold, it’s delicious both ways. Serve it with salad or sweet potato mash or steamed vegetables.