Ingredients for Bacon Wrapped Sausage Meatloaf
- 1 tablespoon Vegetable Oil
- 1 medium Onion, chopped
- 500g Sausages
- 2 tablespoons Tomato Puree
- 1 tablespoon Dijon Mustard
- ½ cup Fresh Breadcrumbs
- 1 large Egg
- Salt and freshly ground Black Pepper, to taste
- 150g Streaky Bacon Rashers
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How to Make Bacon Wrapped Sausage Meatloaf
- Preheat oven to 175°C (350°F). Grease a small loaf tin (approximately 9x5 inches).
- Heat 1 tablespoon of oil in a frying pan over medium heat. Add 1 medium onion, chopped, and cook for 8 minutes, or until golden brown. Remove from heat and set aside.
- Carefully slice open 500g of sausages and remove the meat from the casings. Place the sausage meat in a large bowl.
- Add the cooked onion, 2 tablespoons of tomato puree, 1 tablespoon of Dijon mustard, ½ cup breadcrumbs, and 1 large egg to the bowl.
- Season generously with salt and pepper (adjust to taste, depending on your sausage meat). Mix everything thoroughly with your hands.
- Shape the mixture into a large sausage, roughly the length of your loaf tin.
- Wrap the sausage tightly with 150g of bacon rashers.
- Place the bacon-wrapped sausage in the prepared loaf tin.
- Bake for 50-60 minutes, or until the bacon is crisp and the meat is cooked through. A meat thermometer inserted into the thickest part should read 75°C (165°F).
- Let the meatloaf rest in the tin for 5 minutes before turning out and slicing. Serve immediately with your favorite accompaniments.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
36g
Fat
11g
Carbs
29g
