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Bacon-topped meatloaf

Submitted by oscarthegrouch 11 June 2009

Serves 4 with mash, roast or rosti potatoes & gravy



1 large egg beaten,3/4 cups evaporated milk,sea salt & freshly ground black pepper,1 cup white bread cubed,1 medium onion finely chopped,250g beef mince,250g pork mince,8 strips unsmoked streaky bacon


1. Peheat oven to 175C/350F
2. In a large bowl, combine egg, milk, salt, pepper & bread. Add the onion & mince. Mix thoroughly.
3. Line a loaf tin with the bacon strips across the length & width of the tin. Pack the mixture firmly on to the tin. Bake for 1 /1/2 hours. Remove from oven.
4. Loosen the meatloaf from the tin by carefully running a knife or spatula around the edges. Turn the tin over a baking sheet or pan & gently shake the meatloaf out.
5. Raise the oven temperature to 230C/450F and return the loaf to the oven for another 10 minutes to brown the bacon.
6. Slice & serve with gravy made from the drippings.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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