This is another recipe we saw recently and just had to try out. It’s from the Beeb’s Something for the weekend. I prepared the mix the night before we wanted to cook it for dinner and it came out tasting loverly! The best thing though is that it makes excellent leftover meatloaf sandwiches :)
Ingredients
1 free-range egg, beaten
150ml oz milk
300g soft white bread, cut into cubes
1 tbsp Dijon mustard
pinch dried thyme
pinch freshly grated nutmeg
pinch dried basil
handful fresh parsley, finely chopped
1 onion, finely chopped
1 large stalk celery, finely chopped
1 medium carrot, finely chopped
225g bacon lardons, fried until golden-brown all over
salt and freshly ground black pepper
700g minced beef
200g minced pork
3 slices streaky bacon
ketchup, for basting
Method
1. For the meatloaf, place the egg and milk into a large bowl and mix together.
2. Add the cubes of bread and leave to stand for 15 minutes.
3. Mash the milk and egg-soaked bread with a fork.
4. Add the mustard, thyme, nutmeg, basil, onion, celery, carrot and bacon lardons, season with salt and freshly ground black pepper and mix well.
5. Add the beef and pork mince. Mix well to combine thoroughly.
6. Cover with cling film and place into the fridge to chill (overnight if possible, but for at least two hours).
7. Preheat the oven to 180C/360F/Gas 4.
8. Transfer the meatloaf mixture into a 30cm x 11cm/12in x 4in loaf tin.
9. Top with the streaky bacon slices to cover. Baste with ketchup.
10. Transfer to the oven and bake for 55 minutes, or until completely cooked through.
11. Remove from the oven and leave the meatloaf to stand for 5-6 minutes before slicing.
13. To serve, slice the meat loaf. Place a slice onto each plate with a dollop of mashed potato alongside. Pour over some gravy and enjoy.