Bacon Meatloaf Recipe

Bacon Meatloaf


  • 1 tbsp
    olive oil
  • 1 (150g)
    onion, finely chopped
  • 3 cloves
    garlic, crushed
  • 400g
    bacon rashers
  • 1 cup (70g)
  • 1/4 cup (60ml)
  • 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.