|4||eggs — large|
|250 g||bacon — streaky|
|45 ml||BBQ sauce|
|5 ml||Worcestershire sauce|
|1||eggs — large|
|800 g||beef mince|
|10 ml||garlic — salt|
|5 ml||freshly ground black pepper|
|5 ml||cumin — ground|
|5 ml||dried thyme|
|5 ml||dried oregano|
|½||red onion — finely chopped|
|½||red pepper — deseeded and diced|
|125||good-quality mayonnaise or salad cream|
|5 ml||lemon juice|
|1||fresh garlic — clove, finely diced|
|fresh herbs, sprouts or micro greens of choice|
For the meatloaf, pre heat the oven to 200°C and grease an 8cm x 22cm loaf tin with non-stick cooking spray.
Bring a pot of water up to the boil. Add the eggs and boil, 7 mins. Refresh it under cold water and gently peel off the shells.
Line the pan with half of the bacon. Whisk the BBQ sauce, Worcestershire sauce and egg together.
Add it to the mince and mix to combine. Stir in the rest of the ingredients and mix until combined.
Press half of the mince mixture into the tin on top of the bacon.
Flatten it with the palms of your hands to spread the mixture out evenly.
Make 4 indents for the eggs to stand upright. Add the eggs and then cover it with the remaining mince mixture.
Smooth out the top and make sure the eggs are fully encased.
Layer the remaining bacon on top and bake, 40 mins. Allow the meatloaf to cool for 15 mins before slicing.
For the mayonnaise, combine all of the ingredients and blend until smooth.
To serve, scatter some micro herbs over the meatloaf and serve it with the watercress mayonnaise on the side.
Leftover slices of meatloaf can be fried off the next morning for a min on each side in some hot oil. Best served with scrambled eggs and toast for a hearty breakfast.
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