This isn’t really something that has to be adapted too much from standard recipes, except perhaps from the spices, but it was very good and so I thought it was worthy of sharing anyway.
Makes about 8 slices/serves 4
(All weights are approximate)
400g minced beef
8 to 10 thin rashers of good quality smoked streaky bacon
2 onions, diced finely
2 thick slices bread (or ½ the quantity by VOLUME as minced meat), roughly crumbled – can also use gluten-free bread.
½ teaspoon dried rosemary
Heaped teaspoon of either: wholegrain mustard (watch for spices in ingredients) OR yeast extract (watch for spices – Tesco’s own is usually safe) OR home-made barbeque sauce or marinade
Pinch of black pepper
1 beef stock cube or stock pot
1 chicken stock cube or stock pot
2 to 4 tablespoons water to bind
1) Line a medium sized (half-pound) loaf tin with greaseproof paper, then layer the bacon around the tin so that all the sides are covered and there is enough overlap around the top of the tin to fold over once the mince mixture is added
2) Mix the minced beef, bread, onion, rosemary, mustard, pepper and stock cubes together. If mixture seems rather dry and crumbly, add a little water and work with your hands until everything is blended and of a fairly soft consistency. If using jelly stock pots, be careful to ensure they are squished thoroughly into the minced beef – don’t leave them whole!
3) Press mince mixture into the bacon-lined tin and fold the ends of the rashers of bacon up and over the mince so as to cover it tightly
4) Bake at about 200 degrees for 30 to 45 minutes, in a water bath so that the sides don’t scorch. Immediately after taking it out of the oven, weight the loaf on the top to press it together and give it a smooth surface – a second loaf tin of the same size filled with cold water and pressed firmly down onto the loaf works well.
5) Allow to cool and press for at least 30 minutes before cutting into slices approximately 2 centimetres thick. At this point the meat loaf may be reheated briefly before serving.