RECIPES - MEATLOAF WITH STREAKY BACON TOPPING

A hearty and satisfying meal, tastes great re-heated the next day too!

1 tbsp Sunflower Oil
1 Medium Onion, Finely Diced
2 Rindless Smoked Streaky Bacon Rashers, Chopped
450g Lean Minced Beef
100g Mr Crumb Fresh Breadcrumbs
1 Medium Egg
½ Beef Stock Cube
1 tbsp Fresh Chopped Herbs
(choose from a mixture of parsley, thyme, chives and tarragon)

For the topping

2 Rindless Smoked Streaky Bacon Rashers, Chopped
25g Mr Crumb Fresh Breadcrumbs
50g Mature Cheddar, Grated

You will also need a 450g / 1lb Loaf Tin.

(Serves 4)

Method

1. Preheat oven to 180°C / Gas 4. Line the base of the loaf tin with some parchment paper. Heat the oil in a frying pan and gently sautee the onions until softened. Turn up the heat and add the chopped bacon. Fry for 3-4mins until crisp. Allow to cool slightly.
   
   
2. Meanwhile, add the beef mince, breadcrumbs, egg and herbs to a mixing bowl. Crumble the stock cube over the top. Finally add the onions and bacon and mix very well. Press the meatloaf mixture into the loaf tin. Place in the centre of your pre-heated oven for 1 hour until cooked through.
   
   
3. While the meatloaf is cooking, fry the chopped bacon for the topping. After 3-4mins when the bacon is becoming crispy, add the breadcrumb to the pan and stir well until golden. Let this mixture cool and then mix in a bowl with the grated cheese.
   
   
4. Preheat the grill to high. Remove the meatloaf from the oven, loosen with a knife around the sides and turn out onto a heat-proof serving plate. The parchment paper should ensure that the meatloaf comes away neatly from the tin. Remove the parchment paper and sprinkle the topping over the meatloaf. Place under the grill for 2-3mins until the cheese has melted and the topping is golden.
   
   
5. Serve the meatloaf sliced with steamed new potatoes and green beans.

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