Ingredients Edit

• 8 smoked streaky, rindless bacon slices
• 2 lean bacon slices, diced
• 1 onion , finely chopped
• 2 garlic cloves, crushed
• 115 g / 4 oz / 2 cups fresh breadcrumbs
• 90 ml / 6 tbsp milk
• 450 g / 1 lb lean minced beef
• 450 g / 1 lb lean minced pork
• 2.5 ml / ½ tsp chopped fresh thyme
• 30 ml / 2 tbsp chopped fresh parsley
• 2 eggs,beaten
• salt and freshly ground black pepper
• herby, mashed potatoes and carrots, to serve

Directions Edit

1. Preheat the oven to 200 °C / 400 °F.
2. Butter a 1.75 litre / 3 pint / 7½ cup loaf tin with the slices of streaky bacon.
3. Stretch the slices with the back of a knife, if necessary, to completely fill the tin.
4. Fry thediced bacon in a large frying pan until almost crisp.
5. Stir in the onion and garlic and fry for a further 2–3 minutes until they are soft and a pale golden brown.
6. In a large bowl soak the bread crumbs in the milk for 5 minutes, or until all the milk is absorbed.
7. Add the minced meats, bacon, Onion, garlic, herbs and eggs to the breadcrumbs.
8. Season and mix well.
9. Spoon the mixture into the loaf tin.
10. Level the top and cover the tin with foil.
11. Bake for about 1hour and half.
12. Turn out and serve in slices, with herby mashed potatoes and carrots.