Recipe

Bacon-wrapped meatloaf

Jun 27, 2013 2:00pm
  • 15 mins preparation
  • 50 mins cooking
  • Serves 4
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Ingredients

Bacon-wrapped meatloaf
  • 5 thin rashers bacon, rind removed
  • 4 eggs
  • 1 medium brown onion, finely grated
  • 4 clove garlic, crushed
  • 250 gram sausage mince
  • 250 gram beef mince
  • 1 cup soft fresh breadcrumbs
  • 1/4 cup tomato sauce
  • 1 medium carrot, coarsely grated
  • mixed salad, to serve

Method

Bacon-wrapped meatloaf
  • 1
    Preheat oven to very hot, 220°C (200°C fan-forced).
  • 2
    Grease a 19 x 9cm (base measurement) loaf pan. Line base and sides with bacon, slightly overlapping and letting bacon hang over sides of pan.
  • 3
    Place 3 eggs in a medium saucepan; cover with cold water. Bring to the boil over moderate heat, stirring gently (this helps centre yolks). Boil, without stirring, 7 minutes; drain. Rinse under cold water to cool; peel.
  • 4
    Combine onion, garlic, minces, breadcrumbs, sauce, carrot and remaining egg in a large bowl.
  • 5
    Press half the mixture into prepared pan. Make 3 indents in mixture. Place 3 whole eggs in indents. Cover with remaining mince mixture; fold bacon over filling. Cover with foil.
  • 6
    Bake 30 minutes. Remove foil, then drain excess fat. Bake a further 10 minutes, or until cooked. Drain fat. Stand 10 minutes before slicing.
  • 7
    Serve meatloaf with salad.

Notes

You'll need to process 2 slices day-old white bread to make crumbs.

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