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.
BUDGET WINNER $3 A SERVE