I am using my favouirte streaky bacon – D’Orsogna Smokey BBQ for this recipe as the smokey BBQ flavour will be the perfect addition to the flavours in the meatloaf recipe and it has just the right amount of fat that it will crispen up nicely at the end.
Traditionally meatloaf gets a bad wrap. It can be called boring, tasteless and so on…well this recipe will hopefully change your opinion on meatloaf as I swap beef mince for pork and veal which will make it lighter and tastier in texture and flavour and the addition of the bacon on top will lock in the moisture and add a tonne of flavour easily.
Make it a lighter meal by serving with a green leafy salad instead of the traditional mashed potatoes and vegetables if you like.
1 Pkt (200gm) D’Orsogna Smokey BBQ Streaky Bacon
1kg Pork and Veal Mince
1 Onion, diced
1 Carrot, diced
1 Zucchini, diced
1 Cup Oats
3 Large Eggs
1 Tsp Salt
1 Tsp Pepper
1/4 Cup Steak Sauce
Serve with mashed potato and steamed vegetables or a salad for a lighter side.
LET’S PUT IT ALL TOGETHER
- Line the bottom of a 30cm x 15cm loaf tin with the D’Orsogna Smokey BBQ Streaky Bacon
- In a large mixing bowl add all of the remaining ingredients. I like to use my hands to get in there and mix all the ingredients together really well.
- Once mix well spoon over the lined bacon in the loaf tin. Push the mix down with your hands to make sure it is really compacted.
- Place into a pre-heated 180 degree Celsius oven to cook for 45 minutes or until it bounces back when touched and the edges sart to crisp up.
- Using a butter knife, loosen the loaf from the edges of the tin. Place a piece of baking paper onto a baking tray and tip the meatlof onto the tray,. It will now be bacon side up on the tray. Place it under the grill in the oven to allow the bacon to crisp up. Keep an eye on it as not to burn the bacon.
- Leave to sit for 10 minutes before using a sharp knife to slice through.
Serves approximately 6+
Store leftovers in the fridge in an airtight container for up to 3 days. It can be eaten cold in sandwiches or re-heated.
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