- 400g lean minced pork
- 60g fresh bread crumbs
- 1 onion, finely diced
- 2 garlic cloves, peeled and diced
- 2 tablesp. parsley
- 1 tablesp. fresh thyme leaves
- 40g freshly grated mature/vintage cheddar cheese
- 2 tablesp. of Worcestershire sauce
- 1 egg, beaten
- 10 slices streaky bacon
Pork Meatloaf with Roasted Vegetables and Tomato Sauce
6 people
1 h
15 min
Nutrition per serving
-
kcal473 kcal
-
protein25g
-
iron1.8mg
-
carbs26g
Ingredients
Sauce:
- 2 tablesp. olive oil
- 3 garlic cloves, peeled and mashed
- 1 x 500g passata
- Pinch of sugar
- Salt and freshly ground black pepper
Roasted Potatoes, Carrots and Red Onions:
- 500g potatoes, washed and chopped
- 250g carrots, peeled and chopped
- 1 red onion, peeled and cut into wedges
- 2 tablesp. olive oil
- Salt and freshly ground black pepper
Pork Meatloaf
- 400g lean minced pork
- 60g fresh bread crumbs
- 1 onion, finely diced
- 2 garlic cloves, peeled and diced
- 2 tablesp. parsley
- 1 tablesp. fresh thyme leaves
- 40g freshly grated mature/vintage cheddar cheese
- 2 tablesp. of Worcestershire sauce
- 1 egg, beaten
- 10 slices streaky bacon
Roasted Vegetables and Tomato Sauce
Sauce:
- 2 tablesp. olive oil
- 3 garlic cloves, peeled and mashed
- 1 x 500g passata
- Pinch of sugar
- Salt and freshly ground black pepper
Roasted Potatoes, Carrots and Red Onions:
- 500g potatoes, washed and chopped
- 250g carrots, peeled and chopped
- 1 red onion, peeled and cut into wedges
- 2 tablesp. olive oil
- Salt and freshly ground black pepper
Method
Copy TextHeat the oven to Gas Mark 4, 180°C (350°F).
In a large bowl place the pork, breadcrumbs, onion, garlic, herbs, cheese, Worcestershire sauce and egg. Dice 2 slices of bacon and add to the bowl. Season with a little salt and black pepper and mix well with your hands.
On a board, stretch out each slice of bacon with back of a knife. Use them to line a 1½ litre loaf tin. Overlap them slightly and make sure each slice of bacon covers the base and sides of the tin with a little overhang.
Spoon in the meatloaf mix and press down well. Flip the overhanging bacon over the top. Lay piece of parchment paper over the top to help keep the meatloaf moist. Bake for 1 hour until the meatloaf shrinks from the sides of tin.
After the first 30 minutes remove the piece of parchment paper to allow the strips of bacon to brown.
To cook the vegetables: Place all the prepared vegetables in a large bowl. Spoon over the olive oil and season with a little salt and black pepper. Mix well.
Transfer to a roasting tin and cook in oven for the last 30 minutes of the cooking time for the meatloaf.
To make the Tomato Sauce: Heat the oil a medium size saucepan over a medium high heat. Add the garlic and cook gently for a minute. Then add in the passata, a pinch of sugar, a little salt and black pepper. Bring to a boil, then reduce the heat to low and cook, stirring occasionally, for five minutes.
When the meatloaf is cooked, let it sit for a couple of minutes before removing it from the loaf tin and slicing.
The Quality Mark & You
Learn moreMethod
Copy TextHeat the oven to Gas Mark 4, 180°C (350°F).
In a large bowl place the pork, breadcrumbs, onion, garlic, herbs, cheese, Worcestershire sauce and egg. Dice 2 slices of bacon and add to the bowl. Season with a little salt and black pepper and mix well with your hands.
On a board, stretch out each slice of bacon with back of a knife. Use them to line a 1½ litre loaf tin. Overlap them slightly and make sure each slice of bacon covers the base and sides of the tin with a little overhang.
Spoon in the meatloaf mix and press down well. Flip the overhanging bacon over the top. Lay piece of parchment paper over the top to help keep the meatloaf moist. Bake for 1 hour until the meatloaf shrinks from the sides of tin.
After the first 30 minutes remove the piece of parchment paper to allow the strips of bacon to brown.
To cook the vegetables: Place all the prepared vegetables in a large bowl. Spoon over the olive oil and season with a little salt and black pepper. Mix well.
Transfer to a roasting tin and cook in oven for the last 30 minutes of the cooking time for the meatloaf.
To make the Tomato Sauce: Heat the oil a medium size saucepan over a medium high heat. Add the garlic and cook gently for a minute. Then add in the passata, a pinch of sugar, a little salt and black pepper. Bring to a boil, then reduce the heat to low and cook, stirring occasionally, for five minutes.
When the meatloaf is cooked, let it sit for a couple of minutes before removing it from the loaf tin and slicing.
Serving Suggestions
Serve with tomato sauce and the roasted vegetables.
