I use my favourite streaky bacon—D’Orsogna Smokey BBQ—for this recipe. Its smoky barbecue flavour complements the meatloaf perfectly, and the fat content crisps up beautifully when finished.
Meatloaf often gets a poor reputation for being bland or boring. This version aims to change that by using pork and veal instead of just beef, creating a lighter, more flavorful texture. The bacon on top locks in moisture and adds a big hit of flavour.
For a lighter meal, serve this meatloaf with a leafy green salad instead of traditional mashed potatoes and vegetables.
INGREDIENTS
1 packet (200 g) D’Orsogna Smokey BBQ Streaky Bacon
1 kg pork and veal mince
1 onion, diced
1 carrot, diced
1 zucchini, diced
1 cup oats
3 large eggs
1 tsp salt
1 tsp black pepper
1/4 cup steak sauce
Serve with mashed potato and steamed vegetables, or a salad for a lighter side.
METHOD
- Preheat the oven to 180°C (350°F).
- Line the bottom of a 30 cm x 15 cm loaf tin with the streaky bacon so the slices overlap slightly and cover the base evenly.
- In a large bowl combine the pork and veal mince, diced onion, carrot, zucchini, oats, eggs, salt, pepper and steak sauce. Mix thoroughly—using your hands is the easiest way—to ensure everything is evenly distributed and well combined.
- Spoon the meat mixture into the bacon-lined loaf tin. Press the mixture down firmly so the loaf is compact and holds its shape.
- Bake in the preheated oven for about 45 minutes, or until the loaf springs back when gently pressed and the edges start to crisp.
- Carefully run a butter knife around the edges to loosen the loaf. Place a sheet of baking paper on a tray, turn the loaf out so the bacon side is facing up, and transfer to the tray.
- Finish under a hot grill (broiler) for a few minutes to crisp the bacon—watch closely to avoid burning.
- Allow the meatloaf to rest for 10 minutes before slicing with a sharp knife.
Serves approximately 6.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The meatloaf can be enjoyed cold in sandwiches or reheated.
This is a sponsored post for D’Orsogna.
