A bite of this beef and bacon meatloaf tastes like a bacon cheeseburger without the bun. Ground beef is mixed with sharp cheddar, grated onion, garlic, and ketchup; formed into a loaf; and covered with bacon slices. After it’s baked, a quick broil makes the bacon on top extra crispy. The whole thing’s so easy you’ll have time to spare, which you could use to make homemade potato tots to serve on the side. Rich and delicious, this beef and bacon meatloaf is the perfect Sunday dish, or the ideal solution if you have your family round for dinner. Because this dish is quite rich and tasty, I suggest you to serve it with some fresh vegetables or a mixed salad (and eventually a glass of red wine or a strong, dark beer). You’ll see how good it is!
INGREDIENTS 1 tbsp vegetable oil, plus extra for greasing 1 onion, chopped 200g smoked bacon lardons 1 tsp smoked paprika 50g fresh breadcrumbs 500g beef mince 1 egg 2 garlic cloves, crushed 500g pack passata 2 tbsp onion marmalade
Small pack basil, leaves only
Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan and fry the onion and lardons until the onion is soft and the lardons are cooked through and golden at the edges. Remove from the heat and add the smoked paprika, breadcrumbs, mince, egg and half of the crushed garlic. Season and stir really well. Grease a 450g loaf tin with a little oil, then fill with the meat mixture. Spread 1 tbsp of the onion marmalade evenly over the top and place on a tray in the oven for 35-40 mins.
Meanwhile, pour the passata into a saucepan over a low heat, add the remaining garlic, the rest of the onion marmalade and half of the basil. Season, stir and heat gently until ready to serve. Once the meatloaf is cooked through, take it out of the oven and let it sit for a few mins before turning out onto a plate to slice. Serve beef and bacon meatloaf with the tomato sauce and the rest of the basil leaves scattered over.
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