- 600 grams minced meat (100% beef or 50% beef 50% pork)
- 1 onion
- 2 cloves of garlic
- Small handful green olives
- 1 tablespoon smoked paprika powder
- Salt and pepper to liking
- Few twigs of fresh parsley
- 2 eggs
- Handful of breadcrumbs
- About 16 slices of smoked bacon strips
- Cutting board and chefs knife
- Big bowl
- Greaseproof baking paper
- Oven tray
- Kitchen gloves (optional)
Preparation — 15 minutes
Peel the onion and 2 cloves of garlic, slice into little bits. Wash the fresh parsley, then chop finely. Chop the olives coarsely. Mix in the onion, garlic, parsley, olives, 2 eggs and smoked paprika powder with the minced meat. Stir in a handful of breadcrumbs until the mixture becomes quite solid. Make sure to not add too much breadcrumbs to prevent the mixture from becoming dry. Season with salt and pepper. Shape the mixture into a large cylinder.
Finishing up the meatloaf — 40 minutes
Pre-heat the oven to a temperature of 200 degrees Celsius (390 Fahrenheit). Place a sheet of greaseproof baking paper onto your work top. Add the meatloaf on top of it. Measure (in length) how large the sheet of baking paper should be to be able to cover the entire meatloaf. Cut or slice the baking paper to size. Add smoked and sliced bacon strips in a row (as shown in the picture) on top of the baking paper.
Place the meatloaf on top of the bacon strips and roll shut. Remove baking paper from underneath the meatloaf and place on top of a baking tray. Return the meatloaf back onto the baking paper with the ends of the strips of baking facing downside.
Grill / cook the meatloaf until the bacon is nice and crunchy. This can take up to 20 – 25 minutes, the exact time depends on the type of oven used and the thickness of the meatloaf. Serve with a salad and/or bread. Enjoy your meal!