Meatloaf Monday

This is the best meatloaf ever, try it you will love it. The recipe is taken from a book called 'The Destitute Gourmet' by Sophie Gray.



This recipe serves 4-5, preparation time is 20 mins and cooking time 50 mins.

500g/1 lb of pork mince
8-10 rashers of bacon
3-4 slices of thick wholemeal bread crumbled into pieces
1 egg
1/4 cup of milk
1 teaspoon of fresh chopped sage
1 large onion
2 cloves of garlic
1 1/2 teaspoons of wholegrain mustard
Salt & pepper

Chop the onion and garlic and cook in a little oil until soft, put aside to cool.
Put all the ingredients except the bacon and milk into a large bowl including the cooled onion and garlic a little salt and plenty of ground black pepper. Mix well adding milk until you have a good moldable mixture.
Take about 2 feet of tin foil and lay it flat on your work surface. Lay the bacon rashers across it so that they just touch each other leaving space at both ends. Place your meatloaf mixture evenly along the bacon rashers and form into a loaf shape as in the picture. Fold up first one side of the foil so that the bacon surrounds the meatloaf and then the other side. Wrap the meatloaf completely in the foil folding up the ends and place into a preheated oven at 180C/355F for 30 mins, take the foil off the meatloaf so that the top is exposed and cook for a further 20 mins or until you can see it is nicely golden brown on the top.
Slice and serve with steamed potatoes and broccoli.
Of course with only two of us I get to have meatloaf and tomato sauce sandwiches for a couple of days afterwards. Bonus!



Blerv questions

5. What do you do with all the leftover food? Surely you and julia don't eat 15 lbs of canneloni in one dinner and the following lunch.
-Any leftovers usually get eaten the next day or days and quite often get frozen or in extreme circumstances donated.

6. How long did that canneloni take to make, exactly?
-From starting preparation to eating you should allow about 2 hours.