Pork, Thyme and Crispy Bacon Meatloaves

Meatloaf is such a versatile recipe to keep handy.  These individual serves mean shorter cooking times and make great leftovers for tomorrow’s lunch. Chilled mini meatloaves could be included in your next picnic or you could slice the cooked meatloaves into 2cm rounds and serve on a platter with vegetables and salads.  

The Italian flavours in this recipe are enhanced by serving with a rich Tomato and onion salsa or Tomato sauce flavoured with more thyme or perhaps a little rosemary. The idea came from a wonderful Belinda Jeffery’s recipe that made one large meatloaf.  So, however you would like to prepare the meatloaf, the results will be flavoursome and nourishing.

Preparation   20 minutes

Cooking          35 – 40 minutes

Serves  6

Ingredients

500 gram combined Pork and Veal Mince

1 onion, finely diced

1 clove garlic, crushed

40 gram Salami, diced very finely

2 - 3 teaspoons Dijon mustard

1 teaspoon Hot English mustard powder

1 tablespoon fresh thyme leaves

2 tablespoons fresh parsley chopped finely

2 tablespoons freshly grated Parmesan cheese

Pepper to taste

Small amount finely chopped Red Chilli   (Optional)

40 ml milk – 2 tablespoons

1 egg – lightly beaten

1 cup Quick Oats Rolled Oats (or you could use fresh breadcrumbs)

1 handful of fresh mint leaves

4 slices of very finely shaved ham

40 - 60 gram of hard cheese of your choice (I used cheddar)  - shaved into fine slices

4 - 6 rashers of very thin bacon – lean and rindless. Leave whole or you can slice into slivers

Method

Preheat oven to 190° C

Using a large bowl, mix together very thoroughly the mince, onion, garlic, salami, mustards, pepper, herbs and parmesan

In a cup – measure out the milk and lightly beat in the egg

Pour into the meat mixture, combine well

Add the Quick Oats and mix through

Place a piece of Baking Paper (approx. 40cm long)  on the bench.

Pat the meat into a rectangle shape on top of the Baking Paper

Cover meat with the mint leaves.

Along one of the long edges, place the ham slices – should cover up about a 1/3 of the meat.

Lay the cheese slices on top of the ham slices.

Roll the meatloaf up like a swiss roll :

The longer edge is being rolled tightly.

Use the Baking Paper to help roll and remove the Paper whilst rolling.

TIP: you can leave this rolled up, wrap in plastic and store in the fridge up to 24 hours ready to cook later.

Slice the roll into 6 small meatloaf sizes.

Top each meatloaf with the bacon slices.

Place on a baking tray with a thin lipped edge, lined with baking paper.

Bake for 35 – 40 minutes.  Check at 30 minutes.

If necessary, pop under the grill for a couple of minutes to crisp up the bacon topping.

Serve with a thick tomato salsa style sauce and delicious steamed vegetables or salad.

                                                              Enjoy!   Colleen