Click here if you’re looking for custom cookies for your event, party or wedding?
29
January
Meatloaf with Streaky Bacon
Meatloaf with Streaky Bacon
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 |