Owie's World

Pork and Herb Meatloaf

1 tbsp oil
1 onion, finely chopped
2 smoked streaky bacon rashers, rinded and chopped
500g pack pork mince
100g fresh breadcrumbs
1 medium egg, beaten
1 tsp salt
2 tbsp tomato pureé
1 tbsp dried tarragon or thyme

FOR THE TOPPING
2 smoked streaky bacon rashers
25g breadcrumbs
50g cheddar, grated

1. Preheat the oven to 180C/Gas 4/fan oven 160C. Heat the oil in a frying pann and fry the onion for 3-4 minutes until it softened. Transfer to bowl. Mix in the bacon, pork, breadcrumbs, egg, salt, tomato pureé and dried herbs. Press into a 450g loaf tin. Bake, uncovered, for 1 hour.

2. To make the topping, dry fry the bacon until crisp. Remove from the pan. Fry the breadcrumbs in the bacon fat for 2 minutes until just golden. Stir into a bowl with the cheese and crumble in the bacon.

3. Five minutes before the end of cooking, srpinkle the topping over the meatloaf. Return to the oven for 5 minutes to melt the cheese. Leave to stand for 10 minutes. Loosen the sides with a knife and remove.

Try it with pepper sauce! YUM!