Streaky bacon-cheddar meatloaf

  • Preparation Time20 mins
  • Cooking Time85 mins
  • Serves6
  • DifficultyEasy

For the loaf

2 pieces streaky bacon, diced
1 medium onion, chopped
3 cloves garlic, minced
2 large egg yolks
15g Dijon mustard
3ml hot sauce
15ml Worcestershire sauce
30ml double cream
Pinch of ground black pepper
450g beef mince
225g pork mince
225g veal mince
225g sharp cheddar, shredded
15g chopped flat-leaf parsley

For the glaze

30g tomato puree
15ml balsamic vinegar
6g salt
30ml water
1) Preheat oven to 200C/Gas 6.

2) Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes. Remove bacon with a slotted spoon to a kitchen-towel lined plate, reserving renderings in the skillet. Cook the onions and garlic in the pan drippings until brown, about 15 minutes. Let cool.

3) Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper. Add the meat, cheese, parsley, and cooked onion. Chop and add the bacon. Mix with a fork until evenly blended. Whisk the glaze ingredients together in a bowl.

4) Dampen hands with water and on a foil-lined baking sheet, pat mixture into a loaf shape. Bake until an instant-read thermometer inserted into the center of the loaf registers 70C, about 1 hr. Spread the glaze onto the meatloaf after about 50 minutes. Let loaf rest for at least 10 minutes before serving.

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