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February
Meatloaf with Streaky Bacon
February has arrived and spring is still a long way off as the temperatures remain low. The wind recently has been bitter this weekend, and in this kind of weather there is really only one response.
Meatloaf.
No, not the singer (although if that is your thing, go for it) but the baked mince dish. I have made this dish several times now, and it is one of my husband’s favourites. It started life based on The Pioneer Woman’s version, but having made that once, I found the sauce much too sweet and the meatloaf itself lacking a little depth. As is my want, I have tweaked it a little, added a few extra flavours and I think I have nailed it. As far as my husband is concerned, anyway.
One thing I kept from the original recipe was wrapping it in streaky bacon. Not only does the bacon impart its flavour, but it keeps the meatloaf moist as well as helping to hold its shape. There is nothing worse than a dry meatloaf.
Meatloaf with Streaky Bacon
Print recipe
Ingredients
- 240ml Milk
- 6 Slices White Bread
- 450g Minced Steak
- 450g Minced Pork
- 4 Large Free-range Eggs (lightly beaten)
- 100g Grated Parmesan
- 1 teaspoon Seasoned Salt (or regular cooking salt)
- 1 teaspoon Garlic Powder
- ½ teaspoon Ground Black Pepper
- 4 tablespoons Fresh Flat-leaf Parsley (finely chopped)
- 1 teaspoon Onion Powder
- 1 teaspoon Worcestershire Sauce
- 200g Streaky Bacon (smoked or unsmoked)
- 400g Passata
- 3 tablespoons Tomato Puree
Directions
| 1. | Pre-heat oven to Gas Mark 5 / 190ºC / 375ºF |
| 2. | Cut the crust off, and place bread in a large bowl. Pour over the milk and leave to soak in |
| 3. | Add in the minced steak, minced pork, salt, black pepper, eggs, garlic powder, onion powder, parmesan and parsley. Mix until well combined |
| 4. | Form into a loaf shape in a roasting tray |
| 5. | Place rashers of streaky bacon on the top until completely covered, tucking in the rashers underneath to hold the loaf shape |
| 6. | To make the sauce pour the passata and puree into a saucepan and, stirring occasionally, heat until slightly thickened. |
| 7. | Spoon and spread two thirds of the sauce over the meatloaf then place in the oven and bake for 45 minutes |
| 8. | Add the rest of the tomato sauce and bake for a further 15 minutes |
| 9. | Allow to rest for 5 minutes before slicing. Serve with a creamy mash and onion gravy |
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