Serves: 6-8

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.