Meatloaf is an iconic North American dish that’s never really taken off in the UK. I had some really bad meatloaf in Canada and some OK meatloaf but once I married the idea to our beloved Scotch Egg something truly beautiful happened. The bacon keeps the meat moist and the eggs give substance and texture to the finished dish. It’s not a complicated dish to make it just takes a bit of time to put the layers together. The kids love this dish and it’s easy to make two if you have guests (remember guests? people who used to come to our houses and hug us). Serve with veggies and new potatoes for a great alternative at Sunday Lunch.
Serves 2 Adults & 2 Kids
500g pork mince
1 tsp oregano
1 tsp parsley
1tsp garlic powder
1 tsp salt
12 rashers streaky bacon
- Boil a small saucepan of water. Once it’s boiling add the eggs and boil for 6 minutes. Drain and plunge into cold water then shell immediately.
- Put the pork mince and breadcrumbs into a mixing bowl along with all the herbs and salt then pour over the milk. Mix everything until it’s combined.
- Get a large piece of greaseproof paper then lay the bacon in the shape of a chevron with the point towards you. Put the pork mixture on top of the bacon and flatten out with your hands into the shape of a canoe. The sides should be taller than the boiled eggs.
- Put the eggs down the middle of the meat then gently mold the meat over the top to form a sausage around the eggs. Starting at the top, wrap alternate bacon rashers over the sausage until it’s entirely encased (don’t worry if the ends are uncovered).
- Wrap the greaseproof paper around the meatloaf and tie with string then chill in the fridge for 1 hour. Unwrap the chilled meatloaf and cut the greaseproof in half so that you have a piece underneath and a piece on top of the meatloaf. Put onto a baking tray then into a pre-heated 220° (200° Fan) oven for 1 hour. Uncover and grill for 5 minutes under a moderate grill to crisp the bacon then slice and serve.