Rustic Barbecue Sauce-glazed Meatloaf

Meatloaf seems to come in and out of favour, but is making a comeback this winter. It's very easy to slice and I love its wrap of smoky sauce-glazed bacon.

2 teaspoons each ground cumin and dried oregano

1 teaspoon each smoked paprika, fennel seeds and chilli flakes

Preheat the oven to 160oc fan bake.

Place all the ingredients in a large bowl and combine well so everything is evenly distributed; hands are good for this. Season generously with salt and pepper.

Tip onto the baking paper and form into a loaf shape.

Combine the tomato paste, vinegar, mustard and honey and brush a layer all over the meatloaf. Wrap in bacon, crisscrossing it over the top then brush with half of the remaining glaze.

Bake for 50 minutes until fully cooked through, brushing with the remaining glaze three-quarters of the way through cooking.

slicing.

500 grams each pork and lamb mince

1 each onion and carrot, peeled, finely grated

2 tablespoons Worcestershire sauce

3 cloves garlic, crushed ¼ cup tomato paste

1 large egg

1 cup each grated cheddar cheese and panko breadcrumbs

sea salt and ground pepper 2 tablespoons each tomato paste and balsamic vinegar

1 tablespoon mustard

(I used a habanero mustard)

1 tablespoon runny honey 250 grams streaky bacon

Line a large shallow baking dish with baking paper.

Let the meatloaf sit for 15 minutes to firm up before

Slice leftover meatloaf and pan-fry until golden on each side. Serve with a baked potato, sour cream and coleslaw. Make a sandwich with buttered sourdough bread, tomato relish and the meatloaf.