Meatloaf with Sundried Tomatoes and Bacon
Serves 6
Ingredients
- 2 tbsp Olive Oil
- 2 Onions, finely chopped
- 3 Garlic Cloves, finely chopped
- 1/2 tsp Freshly Ground Black Pepper
- 2 tbsp Parsley, chopped
- 350g Rindless, Streaky Bacon
- 6 Sundried Tomatoes, thinly sliced
- 2 Eggs, beaten
- 1kg Prime Beef Mince
- Banrock Station Shiraz
- 1/2 tsp Salt
Method:
Preheat the oven to 200øC.
Heat the oil in a frying pan over moderate heat and fry the onions and garlic for about 10 minutes until the onion is soft and golden.
Remove from the heat and cool. Put the onion mixture and the remaining ingredients, except the bacon into a bowl and mix well.
Line a loaf tin with the bacon and put the mince mixture evenly into the tin.
Top with bacon, cover with tinfoil and bake 1 hour or until the juices run clear when a skewer is inserted into the middle of the loaf.
Remove from the oven and serve sliced, hot or cold.
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