Bacon wrapped herb and feta meatloaf recipe

  • Serves 6
  • 40mins to prepare and 1hr to cook
  • 532 calories / serving
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Preheat the oven to 180c / fan 160c / gas 6. Heat the oil in a frying pan over a medium heat. Add the shallots and sweat for 5 minutes. Add the cumin, garlic and chillies and continue to fry for a couple more minutes. Spoon into a bowl and allow to cool. Add the remaining ingredients to the bowl. Season generously and add the egg. With clean hands scrunch to mix

Oil a 2lb (900g) and line with a strip of with parchment. Place the bacon rashers on a board use the back of knife to stretch them. Use to line the tin in overlapping slices, allowing the ends to overhang the sides. Spoon the mince mixture into the tin, even the top and wrap the overhanging bacon over to seal.

Cover with foil and bake in the oven for 1 hour, or until the juices run clear (or test with a meat thermometer). Remove and allow to sit in the tin for 15 minutes before turning out.  Serve warm with buttery jacket potatoes or cold as part of a picnic with crusty bread, pickles and a green salad.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1tbsp olive oil, plus a little for oiling
  • 6 medium shallots, chopped
  • 1tsp cumin seeds
  • 2 garlic cloves, finely chopped
  • 2 green chillies, optional
  • 500g pork mince
  • 250g lamb mince
  • 1tbsp dijon mustard
  • 100g feta cheese, crumbled
  • ½ bunch fresh parsley, leaves chopped
  • handful fresh mint, leaves chopped
  • zest and juice of 1 lemon
  • 200g spinach leaves, wilted
  • 1 pitta bread, blitzed to crumbs
  • 1 large egg, whisked
  • 15 rashers streaky bacon
  • Energy 2215kj 532kcal 27%
  • Fat 36g 51%
  • Saturates 14g 69%
  • Sugars 3g 3%
  • Salt 3.3g 55%

of the reference intake
Carbohydrate 9.5g Protein 40.8g Fibre 2g


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