Meatloaf with Bacon and Rosemary Recipe
With just over a week to go until Christmas, activity in the kitchen is ramping up. Well, apart from the fact I have a hideous cold and hacking cough, and can think of nothing I want to do less than cook. But the show and Lucy Loves and everyday eating must go on, even if the head chef is ill. In the run up to the big day, it’s all about getting the sausage rolls, mince pies, patê, cranberry sauce and all the other nonsense made, making regular meals rather falls by the wayside. This Meatloaf with Bacon and Rosemary is one of those suppers which look like you’ve made a huge effort, but actually you haven’t really. So thank God, and Donna Hay for this meatloaf.
We are a family of meatloaf lovers. My original recipe from many, many moons ago is still a regular feature on our table, but I decided it needed a bit of a facelift. Not only does this Meatloaf with Bacon and Rosemary taste good, it actually looks good too. This slightly more sophisticated affair features an elegant coat of crisp bacon, both pork and veal minces and just a hint of hardy rosemary. If you’re squeamish about veal, feel free to double up on the pork mince. If you’d rather lash out on pancetta for the tin lining, then splash the cash on this instead of streaky bacon. I can’t tell you how *eek* moist and flavourful the resulting dish is, so you’ll just have to take my word for it. Serve with a seasonal dollop of cranberry sauce, or go in for some gravy if you have a George, who is gravy dependent, in your family.
Present this dish with a flourish and a huge portion of creamy mash and you can get away with giving your family fish fingers for the rest of the run up to Christmas.
This post will feature on Lucy Loves later this week.
Meatloaf with Bacon and Rosemary Recipe
Serves at least 6
You will just need a bowl and a lined 22cm x 8cm loaf tin, well oiled
1 tablespoon oil
1 large or 2 small onions, finely chopped
2 cloves garlic, crushed, or a teaspoon lazy garlic
70g fresh breadcrumbs
Approximately 24 to 26 thin rashers streaky bacon or pancetta
2 tablespoons chopped, fresh rosemary
400g pork mince
400g veal mince, or use more pork mince if you’d rather
1 tablespoon dijon mustard
Salt and pepper
Pre heat your oven to 160 degrees fan assisted and oil your 22cm x 8cm loaf tin.
Heat the tablespoon of oil over a medium heat and add the chopped onion and garlic and cook for around 5 minutes or until just softened. Leave to cool.
Add the fresh breadcrumbs to a large bowl and pour on the milk. Stir, and leave until the milk has been absorbed.
Take your loaf tin and start to line with your streaky bacon. Start by laying slices along the long side of the tin, making sure the rashers over lap to make sure the meatloaf is encased. This should use around 10 rashers. Next use another 4 rashers for each short end of the tin. Leave any overhanging bacon over the edges for the moment.
Finely chop the remaining 6-ish rashers of bacon along with the rosemary. Add this to the bowl of breadcrumbs. Follow in with the pork and veal minces, 2 eggs, dijon mustard and generous amounts of salt and pepper. Mix well with a spatula or be brave and go in with your hands. Once fully combined, pack the mixture into the bacon lined tin. Press down well to ensure all the mixture fits in. Fold in any overhanging bacon at this point.
Place on a baking tray and put in the oven for 45 minutes.
When this time is up, leave to settle for around 5 minutes while you line another baking tray with foil or greaseproof paper. Carefully drain any excess juices from the meatloaf, then place the lined baking tray over the top of the loaf tin and turn it over, carefully, in case further meat juices leak out.
Spritz the meatloaf with a little more oil then place back in the oven to brown for a further 15 minutes or until golden and sizzling.
Leave for 5 minutes to rest before serving in generous slices with some sauteéd green vegetables and a little cranberry sauce.
Any leftovers make a brilliant sandwich the following day.