Pancetta-wrapped blue cheese meatloaf
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.
Lucy Parissi | Supergolden Bakes
For the meatloaf
| 17.6oz beef mince
| 3 1/2 oz blue cheese
| 2 oz fresh breadcrumbs
very finely chopped
ground black pepper
couple of dashes Tabasco
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.