History and origin of small bacon-wrapped meatloaves
Small bacon-wrapped meatloaves are a delicious preparation that combines traditional flavors of home cooking. This recipe has roots in various cultures, especially in those where bacon is a common ingredient in savory dishes. In Latin America, although there is no single name that describes this dish, in some countries it could be compared to certain types of meatballs or small meat patties wrapped in bacon. For example, in Mexico, it could be related to "meatballs wrapped in bacon," while in countries like Argentina or Chile, similar dishes are enjoyed that take advantage of the combination of meat and bacon to intensify the flavor.
The use of bacon to wrap different types of fillings has also spread in American and European cuisine, where this technique enhances the flavor and texture of meats. The combination of ground meat with other ingredients such as cheeses and vegetables provides a nutritious balance and an irresistible flavor. This recipe has become popular because it is easy to prepare, economical, and an excellent dish to share at family gatherings or celebrations.
How to prepare small bacon-wrapped meatloaves
Ingredients:
Lean ground beef, cheddar cheese, egg, breadcrumbs, onion, lemon juice, green bell pepper, water, beef broth, and bacon.
Preparation steps:
Preheat the oven to 350 degrees F.
Mix all the ingredients, except the bacon, together until a homogeneous mixture is obtained.
Shape the mixture into 6 small loaves with your hands.
Place 2 half slices of bacon in a cross on each loaf, tucking the ends underneath each one to secure them.
Place the loaves on a rack inside a shallow baking pan and bake uncovered for 50 minutes.
Let rest for 5 to 10 minutes before serving to allow the flavors to settle.
To preserve (OAMC), flash freeze on a cookie sheet until firm.
Transfer to a freezer bag, label, and freeze for long-term storage.
To serve, place on a baking tray and reheat in the oven or microwave until hot and ready to enjoy.
