Ba­con-wrapped Meat­loaf

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SERVES 6 PREP 20 min­utes COOK 1 hour 10 min­utes

10 slices streaky ba­con

500g beef mince

320g sausage mince

1 car­rot, grated

1 zuc­chini, grated

1 onion, finely chopped

1 clove gar­lic, crushed

1 egg, at room tem­per­a­ture

½ cup pack­aged dry bread­crumbs 1/3 cup tomato sauce

1/3 cup bar­be­cue sauce 2 ta­ble­spoons brown su­gar 1 ta­ble­spoon whole­grain mus­tard ¼ cup wa­ter

Mashed potato, to serve


Pre­heat oven to 200ºC/ 180ºC fan-forced. Grease and line a 21cm x 11cm (base mea­sure­ment) loaf pan with bak­ing pa­per, ex­tend­ing pa­per at long sides for han­dles. Ar­range ba­con, over­lap­ping slightly across the pan, to line base and side, al­low­ing ex­cess to over­hang.


Com­bine minces, car­rot, zuc­chini, onion, gar­lic, egg and bread­crumbs in a large bowl. Spoon into pre­pared pan; level sur­face. Fold ba­con ends over mince mix­ture to cover. Cover with foil; bake for 50 min­utes.


Mean­while, whisk tomato and bar­be­cue sauces, su­gar, mus­tard and the wa­ter in a small saucepan. Un­cover meat­loaf; drain any pan juices into sauce mix­ture. Cook and whisk over low heat for 3 min­utes or un­til heated and com­bined. Re­serve half of the sauce. Brush some of the re­main­ing sauce over meat­loaf; bake, un­cov­ered, bast­ing with re­main­ing sauce oc­ca­sion­ally, for a fur­ther 20 min­utes or un­til glazed.


Slice meat­loaf. Serve with mashed potato and re­served sauce.


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