Pineapple Bacon-Wrapped Mini Meatloaves with Coconut Rice and Grilled Pineapple
Ingredienser
- 1 lb ground beef
- ½ cup breadcrumbs
- 1 egg
- ½ cup diced pineapple
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 slices bacon
- 1 cup jasmine rice
- 1 (13.5-oz) can coconut milk
- ½ cup water
- 4 pineapple slices
- 1 tbsp oil
fremgangsmåte
- Preheat the oven to 375°F. In a mixing bowl combine the ground beef, breadcrumbs, egg, diced pineapple, garlic powder, salt, and black pepper. Mix until evenly blended.
- Divide the mixture into four equal portions and shape each into a small loaf. Wrap two slices of bacon around each loaf, tucking the ends underneath.
- Place the wrapped loaves on a baking sheet and bake for 30 minutes until the internal temperature reaches 160°F and the bacon is crisp.
- While the meatloaves bake, combine the jasmine rice, coconut milk, water, and remaining salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until the rice is tender.
- Brush the pineapple slices with oil. Grill or pan-sear them for 2 to 3 minutes per side until lightly charred.
- Fluff the coconut rice with a fork. Serve each meatloaf over a scoop of rice and top with one grilled pineapple slice.
merknader
Use fresh pineapple for the diced pieces inside the meatloaf so it releases a little juice during baking and keeps the loaves moist. If the bacon starts to brown too quickly, loosely cover the baking sheet with foil for the last 10 minutes. Leftovers reheat well in a 350°F oven for 10 minutes to keep the bacon crisp. For a milder coconut flavor, swap half the coconut milk for additional water when cooking the rice.
Course: Main Course
Cuisine: American
Equipment: Mixing bowl, baking sheet, saucepan, grill pan
Cuisine: American
Equipment: Mixing bowl, baking sheet, saucepan, grill pan