Our Bacon Weave Meatloaf is going to blow your mind and wow your guests.
This little beauty is the Mother of all Meatloaves..
NEVER EVER will you be the same after tasting a slice of this heaven. The weaving isn’t that hard – and just remember you get to eat it once you’re done!
Now that I think of it, it’s actually a really great alternative for Christmas ham!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 250 grams Chicken Mince
- 250 grams Beef Mince
- 2 Eggs lightly beaten
- 2/3 cup Breadcrumbs
- 1 500 Gram Pork And Veal Mince
- 1 1000 Gram Rashes Of Bacon no eye of bacon, just the straight piece
- 1 tbsp Garlic Salt
- 1 tbsp Gravy Powder
- 1/2 cup Maple Syrup
Looking to lose Weight?
Join the new Weight Watchers Reimagined.GET 50% OFF THE FIRST 3 MONTHS ON SELECT PLANS.
Check It Out >
- Pre heat oven to 180 degrees.
- In a large mixing bowl, add all ingredients except the bacon and maple syrup. Mix together with hands until well combined.
- Cover and set aside while making the outer layer of bacon into a weave pattern. This holds together well and looks pretty, and let's face it bacon is pretty...pretty awesome!!
- Line a baking tray with baking paper. Place bacon strips in a horizontal line almost touching each strip until the baking tray is covered with bacon. Now place more bacon strips in vertical lines weaving under and over the horizontal strips. This will create a basket weave pattern in the bacon.
- Now in the centre of your weaved bacon place the meatloaf mix in a rectangular shape.
- Start wrapping bacon around the sides and top of meatloaf. You may need to continue to weave as it's not going to fit perfectly (well mine didn't). I also took out a piece of bacon from each end as it was overlapping too much, you just want a single layer of bacon where possible. Cover the top (this will be the bottom of your meatloaf so it doesn't have to be pretty, just covered)
- Place a sheet of baking paper over the top of the meatloaf, this will help you to turn it over easily without 'undoing' any of your handy weave work. Turn over and place on lined baking tray (you will end up with two layers of baking paper which is fine).
- Place in oven and bake for 1 hour, then remove and slowly drizzle with maple syrup so it soaks into meatloaf.
- Return to oven reducing temperature to 160 degrees for a further 45-60 minutes, until juices run clear.
- Serve drizzled with a little extra maple syrup if bacon and maple syrup makes you go weak at the knees like it does to us here at SAHM HQ!