Name: Festive meatloaf
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Bacon
Ingredients: 1 tbsp olive oil; 1 large onion finely chopped; 2 garlic cloves crushed; 30 rashers rindless streaky bacon cut in half; 1 1/2 cup breadcrumbs fresh; 1/2 cup milk; 2 tbsp fresh thyme stems removed and finely chopped; 2 tbsp fresh parsley chopped; 1 tbsp dried oregano; 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 1 tbsp tomato sauce; 1 large egg; 1 kg beef mince; 1/2 cup bacon chopped; 1 tsp salt; 1/2 tsp black pepper freshly ground; 200 g danish feta crumbled; 1/2 cup peppadews chopped; 1/4 cup onion marmalade; 1/4 cup tomato sauce; 2 tbsp brown sugar; 1 tbsp Dijon mustard

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Ingredients (23)

Beef

1 tbsp	olive oil
1	large onion — finely chopped
2	garlic cloves — crushed
30 rashers	rindless streaky bacon — cut in half
1 1/2 cup	breadcrumbs — fresh
1/2 cup	milk
2 tbsp	fresh thyme — stems removed and finely chopped
2 tbsp	fresh parsley — chopped
1 tbsp	dried oregano
1 tbsp	Dijon mustard
1 tbsp	Worcestershire sauce
1 tbsp	tomato sauce
1	large egg
1 kg	beef mince
1/2 cup	bacon — chopped
1 tsp	salt
1/2 tsp	black pepper — freshly ground
200 g	danish feta — crumbled
1/2 cup	peppadews — chopped
1/4 cup	onion marmalade

Glaze

1/4 cup	tomato sauce
2 tbsp	brown sugar
1 tbsp	Dijon mustard

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Method:

Prepare the meatloaf

Place the oven rack in the middle of the oven. Preheat the oven to 180°C. Coat
the inside and tube of an 8-cup Bundt pan with lightly with oil.

Heat the oil in a pan over medium heat. Add the onion and garlic and cook for
5-6 minutes until softened. Set aside and allow it to cool.

Line an 8 cup Bundt pan with the bacon rashers, making sure that they overlap
and cover the base and sides of the tin completely. This is the process of
barding where meat is covered with fat or bacon keep the meat succulent and
provide extra flavour.

Place the breadcrumbs and the milk in a bowl and leave until the milk is
absorbed about 5 minutes. Add the onions, thyme, parsley, oregano mustard,
Worcestershire sauce, tomato sauce, egg, mince, chopped bacon, salt and
Pepper and mix gently (don’t squeeze or overwork the mixture).

Place half of the meat mixture into the tin and press down gently into an even
layer, place the crumbled feta, peppadews and onion marmalade over the
mince. Cover with the remaining mince and press down using the back of a
spoon to ensure and even meatloaf.

Place the tin on a baking tray and bake 40- 45 minutes, or until just cooked and
liquid rises to the top of the pan. Remove from the oven and pour off as much
of the accumulated liquid in the pan as possible. Invert the tin onto a rimmed
baking tray lined with aluminum foil, by placing the lined baking tray on top of
the Bundt tin. Carefully hold both the baking tray and the Bundt tin and flip over
Remove the Bundt pan off the meatloaf.

Mix together the tomato sauce, brown sugar and mustard and brush the meat
loaf with the glaze, bake until the glaze darkens slightly about 10 minutes more.
Remove the baking tray from the oven and place on a cooling rack. Leave to
cool for 10-15 minutes before adding garnishes and slicing. Serve with baby
potatoes and a fresh tomato salad.

Beef and Lamb SA is the consumer education function of the Red Meat Industry Services (RMIS).

Recipe developed by Prof. Gerrie Du Rand. Photography by Michelle Parkin. Styling by Caro Alberts.