The original recipe for this comes from Taste and I have to be honest I was sold as soon as I saw Bacon Jam! This was deliciously moist and flavoursome and that bacon jam is unreal! My kids are loving dill pickles at the moment hence why they have been added to the middle of the meatloaf, this is of course optional but I love the extra flavour it gives the dish. Eb x
- 500g beef mince
- Big handful of parsley
- Small handful of fresh sage
- 1 medium carrot chopped
- 2 garlic cloves
- 60g green apple cored
- 1 egg
- 50g oats
- 40g Worcestershire sauce
- 2 whole dill pickles
Add herbs, carrot and garlic to the bowl and chop on Speed 7 for 10 seconds. Make sure the carrot has completely grated.
Add apple and chop on Speed 4 for 5 seconds.
Add egg, oats and Worcestershire and mix on Reverse Speed 4 for 3 seconds. Add the mince and mix on Reverse Speed 4 until well combined. Use spatula to help mix.
Place half the mix into a loaf pan, lay the dill pickles in the middle, then top with remaining mix. Set aside in fridge until ready to cook.
When ready to cook, place half of the bacon jam mix on top of the meatloaf and bake at 180deg for 20-30 minutes.
- 1 red onion peeled and halved
- 300g shortcut bacon sliced
- 20g olive oil
- 140g brown sugar
- 80g apple cider vinegar (or 50g white vinegar)
- 60g maple syrup
Add onion to bowl and chop on Speed 4 for 3-5 seconds. Add bacon and oil and cook for 15 minutes at Varoma Reverse Soft Speed.
Add remaining ingredients and cook for 10 minutes at 100deg Reverse Soft Speed.
Cook for another 5-10 minutes at Varoma Reverse Soft Speed with no MC. Mix should be thick.