Recipes

Customer’s cook and serve collection: Pork, apple & bacon meatloaf

Prep time 15 minutes Cook time 50 minutes

Serves 4 people

Butchers Tip: Let's just leave the cook step to the customers. This is a great recipe to prep in a foil tray so it is ready for the customers to bake when they get home. Find the customer cooking instructions under the general information section.

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Ingredients

  • •
    1 medium Granny Smith apple
  • •
    1 tablespoon olive oil
  • •
    20g butter
  • •
    1 large brown onion, finely diced
  • •
    250g Australian bacon rashers, rind removed and diced
  • •
    750g pork mince
  • •
    1 tablespoon Dijon mustard
  • •
    1 teaspoon dried sage
  • •
    1 egg
  • •
    1 cup panko breadcrumbs

Method

  1. 1.
    Grease and line a 6-cup capacity foil tin with baking paper, leaving a 2cm overhang on the long sides.
  2. 2.
    Peel, core and finely dice apple.
  3. 3.
    Combine pork mince, mustard, sage, egg, onion, apple and three-quarters of the bacon and half of the breadcrumbs in a large bowl. Season with salt and pepper. Stir until well combined. Press pork mixture into the prepared tin.
  4. 4.
    Combine remaining bacon, apple and breadcrumbs in a bowl. Melt 20g butter and add to bacon mixture and stir until combined. Sprinkle mixture over top of loaf, pressing gently.

General Information

Customer Cooking Instructions:



    1. Preheat oven to 180˚C/160˚C fan-forced.

    2. Bake for 45 minutes or until cooked through when tested with a skewer. Stand for 10 minutes in the pan.

    3. Transfer meatloaf onto a serving board and slice.




Note: Serve with tomato chutney, steamed new potatoes and green beans.