Go Back
Print

Bacon Wrapped Meatloaf

With good quality mince and smoked bacon, this easy meatloaf tastes so good there's no need for any sauces or gravy.

I like it on a bed of sauteed veg (cabbage, leek, carrots, celeriac, garlic) finished with a little cream and a few herbs, in which case it serves 2-3. If you prefer it with potatoes or grains as well, then it could serve 4.

Course Main Course
Cuisine American, British, World
Keyword low carb, beef
Prep Time 15 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 25 minutes
Servings 2 - 4
Author Moorlands Eater

Ingredients

  • 1 tsp olive oil
  • 20 g butter
  • 1 medium to large onion finely chopped
  • 450-500 g beef mince minimum 12% fat
  • 40 g mature cheddar cheese grated
  • 2 tsp dried oregano optional
  • 1 egg beaten
  • salt and black pepper
  • 4 rashers smoked streaky bacon rinds removed

Instructions

  1. Preheat the oven to 200C/180Fan/Gas 6.

  2. Put the oil and butter in a frying pan over medium heat.

    When hot, add the chopped onion plus a little salt and pepper.

    Cook, stirring often, until soft and golden (10-15 min) then set aside to cool a little.

  3. Put the beef mince, cheese and dried oregano in a large bowl along with the cooked onion and any fat from the pan.

  4. Add the beaten egg to the bowl and season everything with salt and pepper.

    Mix all the ingredients together.

    Tip: if you're making this for the first time, check that the seasoning is correct by taking a teaspoonful of the mixture, shaping it into a patty and cook in the frying pan. Taste, and add more seasoning to the remaining mixture if needed.

  5. Pile the meatloaf mixture into the centre of a shallow baking tray.

    Using your hands, shape it into a loaf, pressing together. Turn it over onto each side several times, aiming to shape it into rectangular block.

  6. Stretch each rasher of bacon to lengthen it a little.

    Starting at one short end of the meatloaf, and working your way to the other end, completely encircle the width with bacon, carefully lifting the meatloaf to get the rashers underneath.

    If the rashers are too long, snip off excess and use to cover any gaps.

  7. Put in the oven and bake for 45 minutes, basting occasionally, until cooked all the way through.

  8. Take the roasting tin from the oven, cover tightly with foil and rest the meatloaf for 5-10 minutes.

    Slice the meatloaf and serve on a bed of vegetables with any juice from the roasting tin poured over.

    Leftovers can be stored in the fridge for 2 days or frozen.

    Can be reheated in the microwave, in a low oven, or fried.