Name: Bacon-wrapped pork meatloaf
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: 750 gram pork mince; 1 medium brown onion, grated; 2 clove garlic, crushed; 200 gram button mushrooms, finely chopped; 1 tablespoon finely chopped thyme; 1/2 cup finely chopped flatleaf parsley; 2 eggs, lightly beaten; 1/2 cup soft fresh breadcrumbs; 1 1/2 tablespoon hot chilli sauce; 1 1/2 tablespoon dijon mustard; 2/3 cup smoky barbecue sauce; 8 thin bacon rashers, rind removed; mixed salad, to serve

Ingredients

750 gram pork mince

1 medium brown onion, grated

2 clove garlic, crushed

200 gram button mushrooms, finely chopped

1 tablespoon finely chopped thyme

1/2 cup finely chopped flatleaf parsley

2 eggs, lightly beaten

1/2 cup soft fresh breadcrumbs

1 1/2 tablespoon hot chilli sauce

1 1/2 tablespoon dijon mustard

2/3 cup smoky barbecue sauce

8 thin bacon rashers, rind removed

mixed salad, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper; place a wire rack in tray.

2.Place mince, onion, garlic, mushroom, thyme, parsley, egg, breadcrumbs, chilli sauce, mustard and 1/2 cup barbecue sauce in a large bowl. Using hands, mix well.

3.Arrange bacon rashers on a chopping board, overlapping slightly. Place mince mixture across centre of bacon rashers. Using wet hands. pat mince mixture into a loaf shape. Bring bacon slices over sides to meet. Turn meatloaf over and place on wire rack; bake 40 minutes.

4.Remove meatloaf from oven. Brush with remaining barbecue sauce; bake a further 10 minutes, or until firm and cooked. Stand 10 minutes. Slice. Serve with salad.

Try a combination of pork and veal mince. You can use a 22cm springform pan or a large loaf pan. Process 1 slice of day-old white bread to make crumbs.
Note

Woman's Weekly Food

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Ingredients

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