Bacon & Sausage Meatloaf Recipe
Moist and flavourful, thanks to its streaky-bacon wrapping, this little meatloaf is ideal for brunches, buffets and in-between meals. Great served hot or cold with pickles and chutneys, it will keep well in the fridge once cooked, and makes a particularly fine sandwich! Serves 4 as part of a spread.
Method
Place a frying pan over a medium heat and add the oil; add the prepared onion to the hot oil and fry for 6-8 minutes, stirring, until golden. Take the pan off the heat. Preheat the oven to 180°C (Gas Mark 4).
Put the sausage meat into a large mixing bowl, and tip in the cooked onion, then add the tomato puree, mustard, breadcrumbs, egg and herbs, and season with plenty of black pepper. Mix it all together thoroughly until really well combined, then lift the mixture out on to a clean work surface and form into a long, roughly rectangular shape the length and width of your loaf tin.
Take the bacon slices and drape them across the width of the meatloaf, tucking the ends underneath, then lift the meatloaf into the tin and put it in the hot oven. Cook the loaf for about an hour, or until the bacon is crisp and the meat is thoroughly cooked through, then remove it from the oven and leave to rest for at least 5 minutes before attempting to take it out of the tin.
When the meatloaf has cooled slightly, lift it out of the tin and slice to serve, or store in the fridge until needed.
