London Pride Sausage Meatloaf w Sticky Tomato Glaze
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: Serves 4 - 6
- 1 tbsp rice bran oil
- 2 tbsp butter
- 1 medium white onion finely diced
- 1 garlic clove finely diced
- 1 slice multigrain bread
- ½ cup full milk
- 6 tbsp cold water
- ½ cup grated parmesan
- 1 tbsp tomato concentrate
- 2 tsp Dijon mustard
- 1 tsp finely chopped fresh thyme
- 1 tsp finely chopped fresh rosemary
- 3 tsp finely chopped fresh sage
- ¼ tsp fennel seeds
- ¼ tsp ground allspice
- 1 tsp salt
- 1 egg & 1 egg yolk
- 500g pork mince
- 200g London Pride sausages – skins removed
- 7-8 slices Hellers streaky bacon
- Tomato Glaze: 5 tbsp tomato ketchup
- Tomato Glaze: 1 tbsp Colman’s mustard powder
- Tomato Glaze: 2 tbsp brown sugar
In a small fry pan over medium heat gently fry the butter, oil, onion and garlic for 10 mins until tender but not browned. Set aside to cool.
In a small bowl tear the slice of bread into very small pieces and pour over the milk – soften for 10 minutes.
Into a large bowl place the pork mince, London Pride sausage meat, parmesan, tomato concentrate, Dijon mustard, thyme, rosemary, sage, fennel seeds, allspice, salt, water, egg, the cooled cooked onions and soaked bread. Mix very well with wet hands till the mixture is wet, sloppy and thoroughly combined.
The best way to shape and wrap your meatloaf with streaky bacon is to spread a large piece of plastic food wrap onto your bench. Lay the strips of bacon across the plastic wrap overlaying each piece just slightly. Spread the meatloaf mixture down the middle of the bacon strips and shape into a rectangle. Fold the food wrap sides into the middle and do the same for the ends. Place the meatloaf bacon side up into a lined medium sized baking dish or tin. Refrigerate for a minimum of 30 mins or overnight is best.
Preheat the oven to 180C.
To make the glaze place all the ingredients into a small bowl and whisk together well.
Carefully remove the plastic food wrap making sure all the bacon is tucked under the bottom of the meatloaf. Cook the meatloaf for 45 mins. Remove from the oven and drain any excess liquid off.
Turn the oven up to 210C and brush the top of the meatloaf generously with the glaze. Cook for a further 15 mins and then remove from oven.
Allow to cool for 10-15 mins before cutting. This meatloaf is delicious served alongside a lovely garden salad or green beans and mash potato….leftovers are awesome in a ploughman’s sandwich the next day too!