Bacon-wrapped meat cutlets: A modern twist on a classic dish

When we think of ground meat cutlets, a plate with potatoes and beets immediately comes to mind. In this recipe, classic cutlets have been somewhat refreshed. Ground meat wrapped in bacon is juicy, tender, and very tasty. It's a simple variation from the traditional dinner.

Bacon-wrapped ground meat cutlets are an excellent alternative to traditional cutlets. Just shape the ground meat filling appropriately and wrap it with slices of bacon. This makes the cutlets appetising in appearance and intense in flavour.

Adjust their size to make it easier to wrap the cutlets in bacon. It's better for them to be slightly smaller or even to make them in an elongated form. Don't worry about it being too greasy because the whole thing is baked in the oven. The fat melting from the bacon blends into the ground meat, adding crispness and juiciness. It's a delicious and creative alternative to the classic breadcrumb coating.

Ingredients:

• 500 grams of ground meat
• 1 onion
• 2 teaspoons of butter
• 1 roll soaked in milk
• 1 egg
• 1 teaspoon of mustard
• 1 clove of garlic (granulated or fresh, pressed)
• 1 teaspoon of marjoram
• Salt, pepper to taste
• 8 slices of smoked bacon

Preparation:

1. Chop the onion and sauté it in butter.
2. Soak the roll in milk and squeeze it out.
3. In a bowl, combine the ground meat, sautéed onion, egg, squeezed roll, mustard, garlic, marjoram, salt, and pepper. Mix the filling thoroughly.
4. Form 8 elongated cutlets from the prepared mixture.
5. Wrap each cutlet with a slice of bacon, pressing gently to hold.
6. Place the cutlets on a baking sheet lined with parchment paper and bake for about 30 minutes at 180°C (350°F).

To get an even crispier crust, you can turn on the oven grill a few minutes before the end of baking. Serve the ready cutlets with your favourite sides. Enjoy!