- 12 thin rashers streaky bacon
- 1kg minced venison
The term venison was originally used to describe the meat of any furred game, but in Britain it…
- 1 small onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 good-quality pork sausage, meat squeezed from the skins
- 1 tbsp fresh thyme leaves, plus sprigs to decorate
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 50g fresh breadcrumb
- 1 tbsp wholegrain mustard
- splash of Worcestershire sauce
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
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Heat oven to 200C/180C fan/gas 6. Stretch out the bacon with the back of a knife, then trim off and finely chop any stray bits. Line a 900g loaf tin with the bacon, leaving an overhang, and set aside. Tip the rest of the ingredients into a bowl and scrunch well with your hands.
Pack the mix into the tin, pat down well and wrap over the bacon. Put the tin on a tray and bake in the middle of the oven for 1 hr 15 mins or until firm and cooked through. Leave to rest for at least 15 mins, then serve sliced – or leave to cool completely and serve sliced cold for a buffet with salad, or stuffed into a roll. Either way, Cumberland sauce is a must (see tip, below).
Make Cumberland sauce to accompany your meatloaf
Zest 1 orange, then cut away the white pith. Tip the zest into a saucepan and cover with water. Bring to the boil, then drain. Tip the zest back into the saucepan with 6 tbsp redcurrant jelly, 1 tsp ground ginger, 1 tsp mustard powder and 2 tbsp Port. Simmer for about 5 mins. When it’s syrupy, remove from the heat and leave to cool. Will keep in the fridge for up to 1 week.