Beef and Bacon Meatloaf
Course:
Mains
Serves:
Five or six
Prep time:
20 mins
Cook time:
1 hr + 10mins rest time
Course:
Mains
Serves:
Five or six
Prep time:
20 mins
Cook time:
1 hr + 10mins rest time
Beef and Bacon Meatloaf – our take on a timeless classic comfort food that brings hearty flavours and a touch of nostalgia to the dinner table. Well seasoned and with an extra kick of salinity from the bacon, it’s a dish that’s as easy to make as it is satisfying to eat. Whether served with creamy mashed potatoes or fresh garden greens, this recipe is sure to become a family favourite.
Ingredients
- 1kg beef mince
- 1 brown onion, diced
- 2 small carrots, grated
- 3 cloves garlic, crushed
- 1 heaped tablespoon of salt
- A good grinding of black pepper
- 1 egg
- 2 slices of bread soaked in milk
- 2 rashers Cromwell Farms bacon, finely chopped
- 4 soft-boiled eggs
For the glaze – 1/4 cup tomato sauce, 1/4 cup HP sauce, 1 tablespoon red wine vinegar
Method
- Preheat your oven to 170 degrees celcius.
In a large bowl, mix all the meatloaf ingredients except the boiled eggs together until just combined. Be careful not to over mix it, or you’ll end up with a tough loaf.
- Oil a loaf tin and lay a sheet of baking paper inside, leaving some overhang – this will aid in getting the cooked loaf out.
- Add half the mixture to the tin. Make four dents in the mixture and place the four boiled eggs.
- Top with remaining mix and very gently press down.
- Whisk the glaze ingredients together and spread half of the mixture evenly over the top of the loaf.
- Pop into the hot oven and bake for half an hour, then remove and reglaze with remaining mixture, return to oven and bake for a further thirty minutes.
- Remove and allow to rest for ten minutes before taking out of the tin and slicing.