Meatloaf with Bacon and Egg

Meatloaf is the ultimate in comfort family food. When we made the video, the camera team (two young men) absolutely loved it. You can leave out the hardboiled eggs, but it looks good and goes a long way towards stretching the meat. Serve with gravy.

YOU WILL NEED

  • 2 T (30 ml) olive or canola oil
  • 1 onion, finely chopped
  • 1 t (5 ml) Ina Paarman's Green Onion Seasoning
  • 2 apples, unpeeled and grated
  • 500 g lean beef mince
  • ½ pack (125 g) streaky bacon, finely chopped
  • 1 T (15 ml) gelatine powder
  • ¼ cup (60 ml) water
  • 1 large egg
  • 1 x 100 g box of Ina Paarman's Poultry Stuffing Mix
  • 1 x 25 g Ina Paarman’s Liquid Beef Stock
  • 1 t (5 ml) Ina Paarman's Garlic Pepper Seasoning
  • 4 hardboiled eggs, peeled
  • 3 T (45 ml) olive oil
Method

Adjust oven shelf to middle position and preheat the oven to 180°C.

Oil a loaf pan 28 cm x 10 cm x 10 cm deep.

Line the pan with a long foil strip (see video).

Sautè the onion, pre-seasoned with Green Onion Seasoning, in the oil. Cook slowly with the lid on for ± 5 minutes. Add the grated apple and stir-fry on high heat for 3 – 5 minutes. Remove pan from heat and leave to cool. Place mince and bacon into a medium size mixing bowl.

Sprinkle gelatine over water and allow to stand for 5 minutes. Add egg. Add to meat. Mix in 2⁄3 cup of stuffing, cooled onion and apple mixture, Beef Stock and Garlic Pepper Seasoning. Mix gently, first with a knife and then lightly with your hands.

Spoon one third of the mixture into prepared loaf pan. Lay the hard boiled eggs on top and add the remaining mince. Press down firmly. Toss oil with remaining 1⁄3 cup of Stuffing Mix and sprinkle over the top of the meatloaf.

Bake for 45 – 50 minutes until nicely browned. Rest for 15 minutes before lifting it out of the tin onto a wooden board.

Serve with our Ready to Serve Gravy, Garlic Mash and green vegetables.

 

Variation

Instead of the bacon use 125 g finely chopped mushrooms.

Ina's Tip

Watch point: Leave the loaf to rest, in the pan, for 15 minutes before turning it out, to give the juices time to settle and make it easier to slice.

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