Fried Bacon and Cheese Meatloaf

Last nights leftover meatloaf is tonight’s stimulating and quick dinner with a few accompaniments.

Ingredients

Meatloaf

Egg

Breadcrumbs

Potatoes

Chopped parsley

Tomato sauce

Method

Peel and boil potatoes until tender. Cut meatloaf in 1.5 cm slices. Whisk egg in a bowl and place some breadcrumbs on a plate. Dip slices in the whisked egg and cover with breadcrumbs. Heat some butter in a frying pan over medium heat and fry meatloaf slices for approx. 3 minutes on each side. Place on a plate and keep warm.  Drain the potatoes and heat 2 tablespoons butter in a frying pan over medium heat and fry the potatoes with chopped parsley for approx. 2 minutes. Place potatoes on a plate and fry an egg and put on top with a drizzle of tomato sauce. Place the fried meatloaf on the plate and serve.

Note: Use any fresh chopped herbs and sauce you prefer.

Yesterday’s Bacon and Cheese Meatloaf Ingredients

1 large peeled and chopped yellow onion (150g)

150 g halved button mushrooms

2 tsp minced garlic

1 tbls oil

4 strips center-cut bacon (300g)

5 tbls ketchup

1 tbls Worcestershire sauce

1 large egg

¾ cup breadcrumbs (75g)

600 g minced beef

½ cup shredded Cheddar cheese (70g)

Method

Preheat oven to 180°C.  Pulse onion, mushrooms and garlic in a food processor until finely chopped or finely chop them with a knife. Heat oil in a large nonstick skillet over medium-high heat and cook the vegetables stirring occasionally until tender approx. 10 minutes. Transfer to a large bowl and allow cooling for 10 minutes.

Finely chop 2 slices bacon and add to the bowl, add 3 tablespoons ketchup (60g), Worcestershire, egg and breadcrumbs and blend until combine evenly. Add minced beef and mix gently with your hands until mixture is evenly combined without over mixing. Place the mixture into a greased rectangle loaf tin. Spread the remaining 2 tablespoons ketchup (40g) on top and sprinkle cheese down the middle. Place the remaining 2 slices of bacon on each side of the cheese. Bake the meatloaf for approx. 45 minutes or until an inserted thermometer in the center registers 71°C.  Allow cooling for 10 minutes before slicing and serving.

Note: You can also make a freestanding meatloaf and bake it on greaseproof paper lined tray.