American-style meatloaf with sweet & sour glaze

Name: American-style meatloaf with sweet & sour glaze
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 250 g pack Essential British Smoked Bacon Streaky Rashers; 500 g pack Essential 10% Fat British Beef Mince; 75 g breadcrumbs; 1 Essential Free Range White Egg; 1 Essential Onion, finely grated; 4 clove/s garlic, finely grated; 1 stick Essential Celery, finely grated; 1 Essential Carrot, peeled and finely grated

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.

4.5 out of 5 stars(2) Rate this recipe

High protein

Serves6
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ x 250g pack Essential British Smoked Bacon Streaky Rashers
500g pack Essential 10% Fat British Beef Mince
75g breadcrumbs
1 Essential Free Range White Egg
1 Essential Onion, finely grated
4 clove/s garlic, finely grated
1 stick Essential Celery, finely grated
1 Essential Carrot, peeled and finely grated

For the glaze

2 tsp Essential Tomato Ketchup
½ tsp essential Dijon Mustard
2 tsp light brown soft sugar

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.

Cook’s tip

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