- 500g minced beef
- 1½ tsp mustard powder
- 2 tbps Worcestershire sauce
- 110ml dry white wine
- 8 slices smoked streaky bacon
- salt and freshly milled black pepper
- 500g minced pork
- 2 medium onions, very finely chopped
- 2 cloves garlic, peeled
- 3 heaped tbsp chopped fresh parsley
- 1 level tbsp chopped fresh thyme
- 1 large egg
- 75 g white bread, sliced and crusts removed, cut into 2.5 cm cubes
- 3 tbsp milk
- Pre-heat the oven to gas mark 2, (150°C)
- Chop the onions, garlic, parsley and thyme all together until the onion is very finely chopped, then add the meats and break in the egg.
- Place the bread in a little bowl, spoon the milk over, then mix it with your hands or a fork until the bread has broken down to fine crumbs.
- Add everything to the food processor along with the mustard powder, Worcestershire sauce, wine and a really good seasoning of salt and pepper.
- By switching on and off (or using the pulse button), mix the whole lot together until thoroughly blended.
- When the mixture is ready, pack it into the loaf tin(s) and smooth the top with the back of a spoon, then snip the rinds off the bacon and lay the slices all along the top of the meat, slightly overlapping, and press them down firmly.
- Now place a piece of foil over the top and twist or pleat the corners. Stand the tin in a shallow baking tin, pour about 4cm boiling water into the tin straight from the kettle and place the whole thing on the middle shelf of the oven. Let it cook slowly for 2 hours.
- After that remove the foil and dig a skewer into the meatloaf; press it down to make sure that the juices are running clear.
- Cut into slices and wrap in cling film. Place in the fridge overnight if having the next day, else put in the freezer for later.
- To reheat, heat a skillet on high heat for a couple of minutes and add a couple of teaspoons of butter (I use “I can’t believe it’s not butter”). Turn the heat down to medium, and melt the butter until it bubbles. Fry each slice for 2 minutes each side until it browns slightly.