Ingredients
500g beef mince
100g carrots, peeled and grated
100g onions, peeled and grated
10g Dijon mustard
15ml Lea & Perrins Sauce
Seasoning
200g thin cut streaky bacon (smoked)
Method
- Mix together the first 5 ingredients and season with a little salt and a generous amount of pepper.
- Lay out the streaky bacon slightly overlapping and then flatten with the blade of a large knife to stretch out.
- Form the meat mixture into an even log shape.
- Place into the middle of the bacon and carefully wrap to enclose.
- Preheat the oven to 175°C/155°C Fan/Gas Mark 3.
- Place the meatloaf into a suitably sized roasting tray and place into the oven.
- Roast for approximately 1 hour, depending on the thickness.
- Whilst the loaf is roasting make the shallot and thyme gravy.
- Serve with some crispy roast potatoes and your favourite vegetables.
Gravy Ingredients
500ml gravy
50ml Roast Onion Infused Balsamic Vinegar
100g shallots, peeled and thinly sliced
4 thyme sprigs, leaves removed form the stalks
10g butter
Method
- Melt the butter in a suitable sized saucepan and then add the shallots.
- Cook gently until they start to soften then turn up the heat and start to colour the shallots.
- When golden brown, add the Balsamic Vinegar and cook out until well reduced.
- Add the gravy and bring to the boil reduce the heat and simmer for 5 minutes.
