Bacon and Vegetable Meatloaf
Recipes for Home and Restaurant
by Nadine Lloyd
Ingredients:
(Serves 4-6)
500g (1.1lb) pork mince
500g (1.1lb) beef mince
⅓ cup oat bran
2 eggs
Salt and pepper to taste
¼ cup apple cider vinegar
1 packet dry French onion soup
1 heaped teaspoon of coriander powder
2 teaspoons beef seasoning
200g (0.44lb) bacon – diced
1 leek – sliced
160g (0.35lb) streaky bacon
2 sticks celery – finely chopped
1 small zucchini – finely chopped
½ capsicum – finely chopped
4 medium mushrooms – finely diced
2 large onions – sliced
1 cup pine nuts – roasted
Method:
Preheat the oven to 180°C (356°F).
Spray a medium-sized bread tin with cooking oil.
In a large bowl, combine the mincemeat, oat bran, eggs, salt, pepper, vinegar, soup powder, coriander and beef seasoning together.
Set aside.
Fry the diced bacon for 3 minutes.
Add the sliced leek.
Fry for a further 2 minutes.
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Meatloaf Layers:
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Lay the streaky bacon into the tin as indicated.
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Add all the fried bacon and leek.
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Lay in half the mincemeat mixture.
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Add the remaining mincemeat mixture to the top.
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Add all the chopped vegetables.
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Fold the streaky bacon in to cover the meatloaf. Add the remaining bacon to the top.
Bake in the oven for 35-45 minutes, or until cooked through.
Remove and allow to cool slightly.
Roast off the pine nuts in a small frying pan.
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Remove the loaf by turning the baking tray over onto a large serving plate.
Cut the meatloaf into slices.
Serve with roasted pine nuts and a fresh garden salad.
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