Bacon Meatloaf Cooked
This is an exceptionally tasty meatloaf which is easy to make and even easier to eat!
It can be eaten hot or cold, stores in the fridge for two or three days and freezes exceptionally well.
75g / 3oz Sage and Onion Stuffing Mix
12 rashers of streaky bacon
250g / 9oz minced pork
250g / 9oz minced beef
2 tablespoons horseradish sauce
2 tablespoons cranberry sauce
PREPARATION TIME: 10 minutesSet the oven to 180C / Fan 160C / 350F / Gas Mark 4.
Pour 250ml (8fl oz) boiling water over the stuffing mix and leave to cool slightly.
Lightly grease the loaf tin with with olive oil.
Adding water to stuffing mix
Overlapping the bacon rashers, line the loaf tin with the rashers hanging over the sides.
Line loaf tin with bacon rashers
Mix together in a bowl, the beef, pork, stuffing and horseradish sauce, making sure they are well blended.
Mix the bacon meatloaf filling
Pack the mixture on top of the bacon rashers in the loaf tin.
Place meatloaf mixture in tin
Seal in the meat by overlapping the bacon rashers.
Seal the top of the meatloaf
Cook in the oven (180C / Fan 160C / 350F / Gas Mark 4) for 40 - 45 minutes until the bacon is crispy and the meat cooked.
Bacon Meatloaf ready for cooking
We turned our meatloaf over in the tin and put it back under the grill for a couple of minutes, just to crisp up the bacon on the bottom.
Dish up and enjoy with cranberry sauce and some fresh vegetables.
Cooked Bacon Meatloaf