I’ve seen some fancy recipes online with Parma ham and white wine and such. This isn’t that.
- 500g Lean Minced Beef
- 6 rashers bacon
- 3 slices bread
- 1 large onion
- 1 egg
- 2 cloves garlic
- 3 tbsp milk
- 1 tbsp tomato ketchup
- 1 tbsp yellow mustard (French’s / stuff you’d put on a hotdog)
- 1 tbsp Worcestershire sauce
- Pre-heat the oven to 180°C.
- Roughly chop the onion and garlic and add to a food processor. Tear up the bread and add. Pour the 3 tbsp milk over the top and leave to soak in for a couple of minutes then pulse till it’s all roughly blended.
- Add the egg, bacon, ketchup, mustard and Worcestershire sauce. Pulse until blended again.
- Pour the mixture into a large mixing bowl. Take a chunk of the minced beef at a time and mix through with your hands until well blended (if you try and add all of the mince at one, you’re likely to end up with chunks of beef in the meatloaf).
- Add the mixture to a loaf tin and press down. If you want to top to be a little crusty, add some tomato ketchup and mustard to the top and spread over with the back of a spoon until lightly covered.
- Put the tin onto a baking tray (to catch any fat that runs out) and bung the lot in the oven for 90 minutes. Stab it with a skewer and make sure the juices are running clear.
- Remove from the oven and let rest for 20-30 minutes before removing from the tin and slicing.