Try this delicious meatloaf recipe, that will have everyone going back for seconds.
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.
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.
Meanwhile, line a baking tray with baking paper. Lay down the bacon slices, slightly overlapping one another until about 25cm long.
Lay over the meat and shape to fit into a 21x10cm size.
Wrap the bacon slices over to completely enclose the meatloaf, trimming the bacon if needed with a scissors.
Place another piece of baking paper over the top then flip over the meatloaf so the joining side is down.
Roast for 45-55 minutes, basting with the maple syrup every 10-15 minutes then remove from the oven and rest.
Nutritional analysis per serving (6 servings)
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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