Pancetta-wrapped blue cheese meatloaf
User Reviews
4.7
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 -6 servings
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Cuisine
American
Pancetta-wrapped blue cheese meatloaf
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A meatloaf that both looks amazing and tastes as good as it looks? You gotta make my pancetta-wrapped blue cheese meatloaf! Your family is sure to ask for this recipe again and again.
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Ingredients
- For the meatloaf
- 1 tbsp olive oil
- 1 red onion finely diced
- 500 g | 17.6oz beef mince
- 100 g | 3 1/2 oz blue cheese crumbled
- 55 g | 2 oz fresh breadcrumbs
- 1 large egg lightly beaten
- 1 tbsp flat-leaf parsley very finely chopped
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp ground black pepper
- couple of dashes Tabasco
- 25-30 lices pancetta
- 2-3 tbsp maple syrup
Instructions
- Heat the oven to 180C (350F).
- Line a small loaf tin (mine was 22cm x 8cm /9x4in) with the pancetta slices, making sure the slices overlap and the edges hang over the side of the tin. Make sure to patch any gaps.
- Heat the olive oil in a frying pan and cook the onion over medium-low heat for 4-7 minutes until softened. Set aside to cool slightly.
- Put the onion and all the remaining ingredients apart from the maple syrup in a large bowl and thoroughly mix together with your hands.
- Pack the mince tightly into the tin, pressing it down with the back of a spoon.
- Fold the overhanging slices of pancetta over the top to seal completely.
- Place the meatloaf on a tray and cook for 45 minutes.
- Remove from the oven and drain any liquid that has gathered in the tin.
- Line your tray with baking paper. Carefully turn the meatloaf onto the tray and cook for a further 10 minutes.
- Remove from the oven and brush with the maple syrup. Cook for a further 5 minutes.
- Leave to cool slightly then slice and serve with mashed potato, green beans and some ketchup or gravy.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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