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.
High protein
Serves6
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins
Ingredients
1/2 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
Method
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.
