Ingredients
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2 lbs lean ground beef
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1/2 onion, chopped
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2 garlic cloves, minced
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1/2 cup ketchup
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1 tablespoon Worcestershire sauce
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2 eggs (Chris uses 1 tablespoon cornstarch instead of the eggs due to allergies)
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1/2 cup dry breadcrumbs (Chris uses gluten free bread crumbs)
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1/2 cup cheddar cheese, shredded
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12 slices bacon
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1 teaspoon ground black pepper
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1 tablespoon taco seasoning mix
Instructions
- In a bowl, mix the meat with onion, garlic, ground black pepper, taco seasoning mix, ketchup, Worcestershire and beaten eggs.
- Add bread crumbs and mix well. (You will need to use your hands and knead it up well). Roll the meat into 12 mini-loaves that fit into your mini-loaves baking pan, (or use a shallow baking tray with a rack to drain the grease from the bacon).
- MY NOTE: I partially cooked the bacon slices separately in a skillet and drained all the excess of fat, (or add the bacon cut in pieces into the meat, if you prefer).
- Bake the mini loaves in a 350ºF. pre-heated oven for about 30 to 40 minutes until they are well cooked from the center and bacon slices look crispy and attached around the loaves.
- Serve with steamed broccoli and mashed potatoes, if like.
- Note: Chris says: "It is sort of like a tiny self contained bacon burger".
- And thanks to the reviewers for their good suggestions to improve this recipe.