Bacon Meatloaf Recipe

Bacon Meatloaf

Ingredients

  • 1 tbsp
    olive oil
  • 1 (150g)
    onion, finely chopped
  • 3 cloves
    garlic, crushed
  • 400g
    bacon rashers
  • 1 cup (70g)
    breadcrumbs
  • 1/4 cup (60ml)
    milk
  • 2 tbsp
    rosemary, chopped
  • 1 tbsp
    Dijon mustard
  • 1kg
    lean beef mince

To Freeze: Keep meatloaf in air-tight containers in the refrigerator for up to three days. To freeze, simply slice the cooked meatloaf and place between sheets of non-stick baking paper in air-tight containers. You can freeze meatloaf for up to three months. Simply defrost in the fridge overnight before reheating.

How to Cook

Prep Time: 15 minutes | Cooking Time: 60 minutes
  1. Preheat oven to 180°C/160°C fan forced. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic and cook for 5 minutes or until softened. Allow to cool. Line a 22cm x 14cm x 7cm tin with bacon rashers, slightly overlapping. Set aside.

  2. Place breadcrumbs and milk in a large bowl and set aside for 5 minutes or until the milk is absorbed. Add onion mixture, rosemary, mustard, and mince, season with salt and pepper; mix well to combine.

  3. Press mixture into tin and fold over any overhanging bacon. Place tin on a baking tray and bake for 40–45 minutes or until just cooked. Set aside for 5 minutes before inverting onto a tray lined with non-stick baking paper. Bake for a further 5–10 minutes or until golden. If desired serve with steamed greens.

Rate

Nutrition

Average Qty Per Serve Qty Per 100g
Energy 2111.4kj 730.7kj
Weight 288.9g 100g
Protein TOTAL 52.9g 18.3g
Fat TOTAL 27.7g 9.5g
- Saturated Fats 9.0g 3.1g
Carbohydrates TOTAL 10.3g 3.5g
- Sugars 2.7g 0.9g
Sodium 1168.9mg 404.5mg
Dietary Fibre 1.4g 0.5g
Calcium 44.3mg 15.3mg