Streaky bacon-cheddar meatloaf

  • For the loaf
  • 2 pieces streaky bacon, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 large egg yolks
  • 15g Dijon mustard
  • 3ml hot sauce
  • 15ml Worcestershire sauce
  • 30ml double cream
  • Pinch of ground black pepper
  • 450g beef mince
  • 225g pork mince
  • 225g veal mince
  • 225g sharp cheddar, shredded
  • 15g chopped flat-leaf parsley
  • For the glaze
  • 30g tomato puree
  • 15ml balsamic vinegar
  • 6g salt
  • 30ml water
1) Preheat oven to 200C/Gas 6.

2) Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes. Remove bacon with a slotted spoon to a kitchen-towel lined plate, reserving renderings in the skillet. Cook the onions and garlic in the pan drippings until brown, about 15 minutes. Let cool.

3) Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper. Add the meat, cheese, parsley, and cooked onion. Chop and add the bacon. Mix with a fork until evenly blended. Whisk the glaze ingredients together in a bowl.

4) Dampen hands with water and on a foil-lined baking sheet, pat mixture into a loaf shape. Bake until an instant-read thermometer inserted into the center of the loaf registers 70C, about 1 hr. Spread the glaze onto the meatloaf after about 50 minutes. Let loaf rest for at least 10 minutes before serving.

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