This clever recipe cooks the free-form meatloaf in a flavoursome smoky sauce – great for a family dinner – and slices well to use in sandwiches the next day.
- 350g pork mince
- 400g beef mince
- 450g sausage meat
- 1 medium onion, very finely diced
- 1 clove garlic, crushed
- 1 egg, lightly beaten
- ½ cup panko breadcrumbs
- 1 tsp mixed dried herbs
- Cracked black pepper
- 4 slices streaky bacon
- 3-4 bay leaves
- 1 tin whole peeled tomatoes, chopped
- ½ cup water
- 1 tsp smoked paprika
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- Crusty bread and a green salad, to serve
1 If using an oven, preheat to 160°C.
2 In a large bowl, combine pork and beef mince, sausage meat, onion, garlic, egg, breadcrumbs, mixed herbs and pepper and mix together, using your hands, until well blended.
3 Shape into a large loaf and wrap with bacon slices to hold the shape, sliding the bay leaves under the bacon.
4 Mix the tinned tomatoes, water, paprika, sugar and Worcestershire in the base of your slow cooker or casserole dish. Place the bacon-wrapped loaf in the centre.
5 Cook covered for 5 hours 30 minutes on low, 3 hours on high, or in the oven for 2 hours 30 minutes.