Meatloaf is a really easy meal. You can prepare it, cook it, cut it and eat it later! It really doesn’t matter how you serve it, it always tastes amazing. It’s one of those comforting foods that is substantial and meaty no matter what you have it with. It’s cheap to make and it doesn’t require any real kitchen skills at all. The Boy often makes this without supervision and I don’t need to worry about him getting it wrong. All kids, big and small will love squishing the meat in their hands to combine the ingredients.
Meatloaf is great for picnics during the warmer months and it also works really well sliced thin in between two slices of freshly cut seeded batch loaf with a handful of rocket. It’s so versatile and any leftovers can be cut into cubes and used in a pasta dish or even tossed into a salad. Some people like their meatloaf with a tomato ragu style sauce but I really have no preference. This meatloaf tastes good either way but I do prefer it with some twice baked potato wedges and a huge pile of leafy salad. It’s perfect for sharing too, as it’s really cheap to make. The combination of pork and beef mince makes it extra filling and the sage and onion stuffing really adds some amazing flavours. This meatloaf travels well and is great for camping or outdoor dining. If you’ve got fussy eaters, then you can even sneak some grated veg into the meatloaf at step 3 of the recipe.
- 8 x rashers of smoked streaky bacon
- 200g pork mince
- 200g beef mince
- 1 x packet of sage & onion stuffing
- pinch of salt & pepper
- 1tbsp Worcestershire sauce
- 1 x large onion (finely diced)
- line a loaf tin with the streaky bacon and set aside saving the remaining bacon for later
- place the beef and pork mince into a bowl with the stuffing mix, salt, pepper, Worcestershire sauce and the diced onion
- combine well using your hands until both the minces have mixed well with the stuffing mix and the onions
- transfer the mixture into the loaf tin lined with bacon and smooth out
- place the remaining bacon on the top of the meatloaf
- bake in a pre-heated oven at Gas Mark 6 for 25 minutes, draining the excess fat half way through cooking