Try this delicious meatloaf recipe, that will have everyone going back for seconds.


  • 1 tbsp extra virgin olive oil

  • 1 brown onion, finely chopped

  • 3 cloves garlic, crushed

  • 2 tbsp thyme leaves, chopped

  • 1 tsp crushed fennel seeds

  • 18 slices streaky smoked bacon

  • 75g fresh breadcrumbs

  • ¼ cup (60ml) milk

  • 1 tbsp dijon mustard

  • 2 eggs

  • 750g mixed pork and veal mince

  • Sea salt and cracked black pepper

  • 1/4 cup maple syrup


  • 1.

    Preheat oven to 180 (160 fan forced). Heat the oil in a non-stick frying pan over medium heat. Add the onion for 3-4 minutes until softened then add the garlic, thyme and fennel seeds and cook for 1-2 minutes until fragrant. Remove from the heat and set aside to cool completely.

  • 2.

    Place the breadcrumbs and milk in a large bowl and set aside for 5 minutes or until the milk is absorbed. Add the onion mixture, mustard, egg, pork and veal mince, 2 tsp salt and 1tsp pepper and mix well to combine. Shape into a log and freeze for 10 minutes to firm up.

  • 3.

    Meanwhile, line a baking tray with baking paper. Lay down the bacon slices, slightly overlapping one another until about 25cm long.

  • 4.

    Lay over the meat and shape to fit into a 21x10cm size.

  • 5.

    Wrap the bacon slices over to completely enclose the meatloaf, trimming the bacon if needed with a scissors.

  • 6.

    Place another piece of baking paper over the top then flip over the meatloaf so the joining side is down.

  • 7.

    Roast for 45-55 minutes, basting with the maple syrup every 10-15 minutes then remove from the oven and rest.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1024kj
  • Fat Total 72g
  • Saturated Fat 25g
  • Protein 64g
  • Carbohydrate 25g
  • Sugar 12g
  • Sodium 1043mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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