6 Serves
90 Mins
Preheat your oven to 175°C.
In a small skillet, melt the butter over medium-low heat. Add the onion and sauté until soft, then stir in the garlic and cook for one additional minute.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
70 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
324 mg / 1,250 mgPotassium
563 mg / 4,700 mgSodium
630 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
11 g / 20 gCholesterol
139 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Prepare the bacon by laying the strips across a rack inside a glass baking dish, allowing the ends to hang over the sides.
In a small bowl, whisk together the tomato paste, water, apple cider vinegar, honey, mustard, and salt to create the glaze.
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, the prepared onion and garlic mixture, and the remaining tomato paste. Mix thoroughly by hand.
Form the meat mixture into a loaf on top of the bacon rack. Spoon the glaze over the top and sides, then fold the overhanging bacon strips over the top of the loaf.
Bake for 60 minutes until the meatloaf is cooked through and the bacon is crisp. Allow the loaf to rest for 10 minutes before slicing.
25
g95
g20
g
Yemeni
