Our juicy pork bacon and sage meatloaf will become a family favorite. It’s an affordable meal and is an impressive dish when friends come over. It’s easy to make, and any left overs are perfect to make sandwiches with the next day.
juicy pork bacon and sage meatloaf
- 750g Ritchies Pork mince
- 6 rashers of rindless middle bacon
- 2 lightly eggs, beaten
- 1 large onion, finely diced
- 2 tablespoons Worchester sauce
- 2 tablespoons tomato chutney
- ½ cup parsley, finely chopped
- 2 tablespoons sage leaves, finely chopped or 2 teaspoons dry sage
- sea salt and freshly ground black pepper
- spray olive oil
Preheat oven to 180°C. Line a oven tray with baking paper. Cut the streaky ends (about 1/3 of the rasher) off the bacon and dice, reserve the other 2/3rd s of rashers. In a large bowl add all the ingredients apart from the reserved bacon rashers. Using clean hands mix thoroughly and work the mixture together until it starts to feel a little sticky. Season with generous amounts of salt and pepper, mix again. Line a chopping board with a double layer of cling film, lay the remaining 6 rashers of bacon side by side slightly over lapping on the cling and top with the mince mixture in a long fat sausage shape. Gently pull the edge of the cling up and use as a guide to shape the bacon covered mince into a loaf or large sausage shape. Remove the cling and transfer to the baking paper lined oven tray. Bake the meatloaf in the pre-heated oven for about 45 minutes or until the juices run clear when tested with a knife and the top is caramelised and dark. Allow the loaf to cool slightly and place the loaf on to a serving plate. Serve hot with creamy potato mash, tomato relish, peas and gravy. Serves 4- 6.