Preheat the oven to 180°C. Line a 15 x 25 cm(or 20 x 30 cm) loaf tin with baking paper (leave enough paper on the sides for folding over later).
Now lightly grease the paper and line with streaky bacon, also leaving enough on the sides to fold over.
Heat the butter and fry the onion with sage and tarragon until softened. Remove from the heat and allow to cool slightly.
Mix the mince with the cooled onions, breadcrumbs, egg, chutney and seasoning until well combined. Pack the mince tightly into the lined loaf tin, neatly fold the bacon over to cover the exposed mince and cover with the baking paper.
Bake for 30 minutes. Turn the heat up to 220 °C and gently remove from the loaf tin and transfer onto a greased baking tray.
Roast for a further 10 -15 minutes or until the bacon is golden and crispy. Allow to rest for 15 minutes before slicing.
Serve with onion and cranberry marmalade. Enjoy with roasted potatoes and veggies of your choice.
Reprinted with permission of Bits of Carey. To see more
recipes, click here. Published in Crush online magazine.