Swiss Hackbraten — Bacon-Wrapped Ground Beef Loaf with Carrots & Peas

Ingredients

• 1½ lb Ground Beef
• 1 cup fresh breadcrumbs
• ½ cup milk
• 1 onion, grated
• 1 egg
• 2 tbsp coarse mustard
• 6 slices bacon
• 3 Carrots, in batons
• 1½ cups Peas
• 1 cup beef broth
• 2 tbsp butter
• Salt, black pepper, and marjoram

Method

1. Soak the breadcrumbs in the milk 5 minutes, then squeeze lightly and mix with the Ground Beef, grated onion, egg, mustard, 1½ tsp salt, pepper, and a big pinch of marjoram.
2. Shape into a tight loaf on a lined tray, patting out air pockets, then drape the bacon over in overlapping strips and tuck the ends underneath.
3. Scatter the Carrots around the loaf, pour in the broth, and roast at 375°F (190°C) for 45 minutes.
4. Add the Peas and the butter to the pan and roast 10–15 minutes more, until the bacon is crisp and the center reads 160°F (71°C) for beef, 165°F (74°C) for poultry.
5. Rest the loaf 10 minutes before slicing — cut it hot and it crumbles. Spoon the pan juices and vegetables over each slice.