MeatLoaf Wrapped in BaconCourse: Main CourseCuisine: German, Scandinavian, BelgianDifficulty: Medium
A Hearty meaty dish, enhancing the flavour with smokey bacon. Can be eaten hot or cold or even sliced into a sandwich.
500 g beef mince
500 g pork mince
1 tbsp vegetable oil
1 large onion Diced Fine
1 large carrot Diced Fine
5 garlic cloves crushed
1 tbsp thyme leaves finely chopped
1 tbsp flat-leaf parsley finely chopped
1 tbsp Dijon mustard
2 tbsp tomato ketchup
2 tbsp Worcestershire sauce
1/2 tsp grated nutmeg
1/2 tsp cayenne pepper
125 g white breadcrumbs fresh
10/12 rashers of smoked streaky bacon
ground black pepper
- Preheat the oven to 190°C/375°F/170 Fan/Gas 5
- Heat the oil in a large frying pan and add the onion, carrot, and garlic.
- Gently sweat them off for about 10 minutes until softened.
- Add the thyme and continue to cook for a few more minutes.
- Tip into a separate dish and set aside to cool
- Into a large mixing bowl add the remainder of the ingredients, plus the cooled vegetables. Using your hands combine all the ingredients well. Try to get this part done quickly so as to not over mix.
- Lightly oil a 2lb loaf tin with some vegetable oil and then line the base and sides of the tin with the strips of bacon so that they overlap and there is no part if the tin showing, try to arrange the bacon so that the strips overhang the sides of the tin
- Fill the loaf tin almost to the top with the meat mixture, and press down well, now bring the overhanging pieces of bacon over the top.
- Place the loaf tin on a baking tray and place into the middle of the oven for around 55/60 minutes.
- You can use a Meat Thermometer to test the Meatloaf to make sure that the inside temperature has reached 160° F (See Video)
- Remove the loaf tin from the oven, and carefully drain any liquid that has formed in the loaf tin.
- Turn your loaf out and the next part is completely up to you.
- If you would like the bacon a little crispier place the loaf on to a lightly oiled baking tray and place under a heated the grill until the bacon is nicely browned
- Let the finished loaf cool for at least 10 minutes before slicing.
- Serve and enjoy.