This recipe is perfect for making ahead, you could even make mini meatloaves using a muffin tin rather than a loaf tin and adjusting the cooking times accordingly, ready for packed lunches or picnics.
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Preheat the oven to 220°C, gas mark 7. Line a 900g nonstick loaf tin with the bacon, making sure the rashers are close together but not overlapping.
Mix the remaining meatloaf ingredients together in a large bowl, then transfer to the prepared loaf tin. Finish by tucking the ends of the bacon over the top of the loaf. Roast for 20 minutes, until partly cooked. Mix the glaze ingredients together.
Remove the meatloaf from the oven and turn out onto a baking sheet. Brush with the glaze, then place back into the oven for a further 25 minutes, until cooked through and piping hot throughout with no pink meat. Cut into thick slices and serve warm. Delicious with corn on the cob and a green salad.
Wrap any leftover meatloaf, whole or in slices, and pop them in the freezer to use another time. Defrost fully and reheat thoroughly until piping hot throughout before serving.
Typical values per serving when made using specific products in recipe
Energy | 1,084kJ/ 259kcals |
|---|---|
Fat | 13g |
Saturated Fat | 5.5g |
Carbohydrates | 11g |
Sugars | 4.8g |
Fibre | 1.5g |
Protein | 23g |
Salt | 0.9g |
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