I’ve got a simple recipe for meatloaf that I got from my dad, and he got from his mum. I’ll lay it out below.
700g mince 5% fat
~45g oatmeal
1 large egg
1 medium red onion
1 pack streaky bacon
3 good squeezes of ketchup
10g brown or demerara sugar
A splash of olive oil
Fresh ground pepper to taste
Mix mince, egg, and chunky diced onion, add oatmeal to make the mix a bit drier, should be able to make a small ball and not leave any on your fingers.
Line a metal loaf tin with the bacon so the strips hang half out over the edge. Pack the mince mixture in tight.
Mix the ketchup, sugar, and olive oil. Spread half over the top of the mince, then wrap the bacon over the top and spread the rest ofthe ketchup mix. Crack pepper over top to taste.
Cook at 170°C for ~30mins, probably less. Pull it out when internal temp hits ~70°c as residual heat will finish the cooking while it rests for 10mins.
Streaky bacon is just “bacon” to us Americans, right? I’m surprised none of the bacon goes in the loaf. Does the fat from the bacon penetrate into the loaf while baking? I would expect a 95% lean meatloaf to be quite dry.
I’ve got a simple recipe for meatloaf that I got from my dad, and he got from his mum. I’ll lay it out below.
700g mince 5% fat
~45g oatmeal
1 large egg
1 medium red onion
1 pack streaky bacon
3 good squeezes of ketchup
10g brown or demerara sugar
A splash of olive oil
Fresh ground pepper to taste
Mix mince, egg, and chunky diced onion, add oatmeal to make the mix a bit drier, should be able to make a small ball and not leave any on your fingers. Line a metal loaf tin with the bacon so the strips hang half out over the edge. Pack the mince mixture in tight. Mix the ketchup, sugar, and olive oil. Spread half over the top of the mince, then wrap the bacon over the top and spread the rest ofthe ketchup mix. Crack pepper over top to taste. Cook at 170°C for ~30mins, probably less. Pull it out when internal temp hits ~70°c as residual heat will finish the cooking while it rests for 10mins.
Streaky bacon is just “bacon” to us Americans, right? I’m surprised none of the bacon goes in the loaf. Does the fat from the bacon penetrate into the loaf while baking? I would expect a 95% lean meatloaf to be quite dry.