Preparation time: 15 minutes
Cooking time: 70-80 Minutes
Skills needed: Basic
You will need:
1 tablespoon olive oil
1 onion, grated on large holes of a box grater
1 garlic clove, finely chopped
¾ cup tomato sauce
¼ cup apple cider vinegar
3 tablespoons dark brown sugar
¼ teaspoon cayenne pepper
¾ cup low-salt chicken stock
½ cup chopped fresh parsley
2 large eggs
⅔ cup fine breadcrumbs
½ cup finely grated Parmesan
1 tablespoon salt
¼ teaspoon freshly ground black pepper
1 kilogram of Winter Creek Farm beef mince
6 thin strips bacon
Note This recipes also tastes great the next day and can be put into a sandwich.
Preheat oven to 180 degrees celcius. Line a rimmed baking tin with foil, then baking paper.
Heat oil over a medium heat in a small pan. Cook onion and garlic, stirring occasionally, until very soft and translucent, about 4 minutes. Transfer to a large bowl.
Meanwhile, bring tomato sauce, vinegar, brown sugar, and cayenne pepper to the boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes.
Transfer 2 tablespoons of the syrupy mixture to a blender; add chicken stock and parsley and blend until smooth. Set remaining syrupy mixture aside.
Add chicken stock mixture, eggs, breadcrumbs, Parmesan, salt, and pepper to onion and garlic; mix to combine. Add beef and mix well with your hands to combine. Transfer meatloaf mixture to prepared baking tin and form into a long log smoothing the surface. Spread reserved syrupy mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath.
Bake for approximately 70–80 minutes.
Let rest for 10 minutes before slicing.