Serves 6

INGREDIENTS

30ml/2 tbsp butter or margarine
115g/4oz/1/2 cup chopped onion
2 garlic cloves, crushed
50g/2oz/1/2 cup chopped celery
450g/1lb lean minced (ground) beef
225g/1/2 lb minced (ground) veal
225g/1/2 lb lean minced (ground) pork
2 eggs
50g/2oz/1 cup fine fresh bread crumbs
15g/1/2 oz/1/2 cup chopped fresh parsley
30ml/2 tbsp chopped fresh basil
2.5ml/1/2 tsp fresh or dried thyme leaves
2.5ml/1/2 tsp salt
2.5ml/1/2 tsp pepper
30ml/2 tbsp Worcestershire sauce
60ml/4 tbsp chilli sauce or tomato ketchup
6 bacon rashers (strips)

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Country Meat Loaf

Preheat the oven to 180°C/350°F/ Gas 4. Melt the butter or margarine in a small frying pan over a low heat. Add the onion, garlic and celery and cook, stirring occasionally, for 8-10 minutes, until softened. Remove from the heat and leave to cool slightly.

In a large mixing bowl combine the onion, garlic and celery with all the other ingredients except the bacon. M together lightly, using a fork or your fingers. Do not overwork or the meat loaf will be too compact.

Form the meat mixture into an oval loaf. Carefully transfer it to a shallow baking tin (pan).

Lay the bacon across the top of the meat loaf. Bake for 1% hours, basting occasionally with the juices and bacon fat in the tin.

Remove from the oven and drain off the fat. Leave the meat loaf to stand for 10 minutes before serving.

Cook’s Tip

To test if the meat loaf is cooked through, insert a skewer. If the juices run clear and skewer comes out fairly clean, then it is ready.