I have made one major modification to this meatloaf and that is what it is baked in, which happens to be a regular rectangular bread tin. This helps keep the shape and makes it easier to get the bacon around it. I only bind the meat together with one egg and don't add any milk or water to the mixture because I want it to be quite compact and therefore easier to slice without breaking apart. You can also fill it with any number of things like olives and sun dried tomatoes to pickles and capers.
400-500g minced meat (usually 50/50 pork and beef but whatever you like)
1 egg
1 1/2tsb salt
1 pinch white pepper
1 package of bacon (around 140g)
ca. 100g cheese cut into sticks
Set your oven to 175ºC.
Line the bread tin with the bacon so that the ends of the bacon hang over the long side of the tin.
Mix the minced meat with the egg, salt and pepper (add any other spices you feel like).
Take half the meat and press it into the bottom of the tin.
Push the cheese sticks in vertically in the meat at regular intervals.
Add the rest of the meat on top and push down so that it becomes one loaf.
Fold over the ends of the bacon so that they cover the top of the meatloaf.
Put it in the middle of the oven for 45-60 min.
Lift out of the bread tin with a sturdy pair of forks or similar and put it on a cutting board to drain and be ready to slice.
Serve with any type of brown sauce or gravy, fried or boiled potatoes and lingonberry jam or red/blackcurrant jelly.
It is also extremely delicious to have cold on a sandwich.
Enjoy!
No comments:
Post a Comment