Today I really needed to use up the fresh pork mince I'd bought. So a meatloaf seemed the easiest thing for me to make. I'm still poorly, but there you go. I was cheered up today by a phone call from Lorelai Gilmore's breeder to say that he might have a new puppy for us before the end of the year. Peri is wobbly and feels well some days and not so well others: a bit like me!! We need a companion for Gilly, so I have put wheels in motion. I think it gave me a bit of a lift to know there was a puppy at the end of the tunnel.
So to the meatloaf, from the August Super Food Ideas. Easier than pie!!! Mix all the meatloaf ingredients together. Wrap it in bacon. Drizzle oil over some chopped vegetables and bake for about 40 minutes. Even I can do that. I pretty much stuck to the recipe too, only substituting rolled oats for fresh breadcrumbs and adding some chopped celery. I like celery.
Bacon Wrapped Meatloaf With Roast Vegetables serves 4
- 500g pork & veal mince, but any mince you have will work
- 1 small onion/4 spring onions, chopped
- 2 cloves garlic, chopped
- 1/2 cup fresh breadcrumbs
- 1/3 cup tomato paste
- 2 tspn thyme leaves
- 1 tbspn fresh oregano leaves, chopped
- 2 tspn lemon zest
- 2 tbsp lemon juice (40ml)
- 1 egg
- salt and pepper to season
- 6 rashers of bacon
- 1 red onion, cut into wedges
- 1 red capsicum, thickly sliced
- 8-12 baby carrots, washed and sliced
- 2 zucchini, chopped chunkily
- extra extra virgin olive oil
- NB 1 tablespoon = 4 teaspoons, 20ml
Preheat the oven to 200*C/180*C fan-forced.
Put the mince, herbs, chopped onion, garlic, tomato paste, breadcrumbs, egg, lemon zest and juice, salt and pepper into a large bowl. Mix thoroughly. That's it.
Lay the bacon out on some cling-wrap or baking paper. I used baking paper because them I could just lift the meatloaf, holus-bolus, into the baking tray. Slightly overlap the slices and then form the mince mixture into a loaf shape down the centre, long side of the bacon facing you. Though it doesn't really matter that much. Then wrap the bacon firmly around the meatloaf to encase it.
Lift into the baking tray, which should be lined with baking paper if you didn't use it with the bacon. Add the vegetables and then drizzle with the olive oil. My baking trays were small so I put the bulk of the vegetables in a second tray, also lined with baking paper, and added salt and pepper and olive oil.
Bake for 40-45 minutes. The meatloaf should be nicely browned, and when you stick a skewer into centre the juices should run clear. If it is browning too much or too quickly, cover with some foil. Stand for 5 minutes, then slice thickly and serve with the roast vegetables. I actually think I would like mashed potato with this too. It is also delicious the next day, cold. In sandwiches. Yum!!!