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Bacon-wrapped meatloaf with roast vegetables
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Satisfying one-pan meatloaf bursting with flavor!
Ingredients:
  • 500g pork and veal mince
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 91.58 gm tomato paste
  • 1 egg, lightly beaten
  • 125.00 ml fresh breadcrumbs
  • 2 tsp fresh lemon thyme leaves
  • 20.00 ml fresh oregano leaves, chopped, plus extra to serve
  • 2 tsp lemon rind, finely grated
  • 42.00 gm lemon juice
  • 6 streaky bacon rashers, trimmed
  • 1 red onion, halved, cut into wedges
  • 1 red capsicum, thickly sliced
  • 1 bunch baby (Dutch) carrots, trimmed, scrubbed
  • 2 zucchini, roughly chopped
  • 18.20 gm extra virgin olive oil
Instructions:
  • Preheat oven to 200C (180C fan-forced).
  • Combine minced meat, browned onion, garlic, tomato paste, egg, breadcrumbs, thyme, oregano, lemon zest, lemon juice, salt, and pepper in a large bowl. Mix thoroughly.
  • Lay bacon rashers slightly overlapping on a large piece of plastic wrap. Spoon mince mixture in a log shape down the center of the bacon. Roll up tightly using the plastic wrap as a guide to enclose the mince (bacon may not completely wrap around). Discard plastic wrap and place meatloaf, seam-side down, on a baking paper-lined tray with sides.
  • Place the red onion, capsicum, carrot, and zucchini around the meatloaf on a tray. Generously drizzle the meatloaf and vegetables with oil.
  • Bake until golden brown and fully cooked, about 40-45 minutes. Allow to rest for 5 minutes, then slice the meatloaf thickly. Serve with roasted vegetables and a sprinkle of extra oregano.

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