Bundt tin meatloaf


I had a crowd to feed today, and a crowd calls for a lot of food.  For lunch I’d done a chicken and pearl barley broth and a broccoli and cheese soup served with crispy smoked bacon, freshly grated parmesan, savoury scones and ciabatta. For dinner I did pork meatloaf, but baked it in a bundt tin as I didn’t have a loaf tin large enough, plus I didn’t want to free-form it on this occasion.

This meatloaf fed 11 of us with leftovers to boot, so by all means halve the recipe if your crowd is smaller than mine.

First I lined the bundt tin with two packages of smoked streaky bacon.


Then, using the dough hook on the Kitchen Aid (a large bowl and your hands will of course do the job perfectly), I mixed together 1.5kg pork mince, breadcrumbs made from four slices of bread, two very large eggs, three cloves of minced garlic, a large finely diced onion, a large handful of chopped parsley, a teaspoon of mustard, salt and pepper.

Once it’s well mixed, press it into the bacon lined tin, and flip the excess bacon over the top.



Cover with foil and place in a deep baking dish. Pour boiling in so it comes about two thirds up the side of the bundt tin. Bake for an hour at 200oC.


Turn out the meatloaf into an oven proof plate and bake uncovered for a further half hour to crisp the bacon up.


I served this with a homemade onion sauce, roasted baby potatoes, simple steamed veg and gravy. Enjoy!


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