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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 4 -6 servings
- For the meatloaf
- 1 tbsp olive oil
- 1 red onion finely diced
- 500 g | 17.6oz beef mince
- 100 g | 3 1/2 oz blue cheese crumbled
- 55 g | 2 oz fresh breadcrumbs
- 1 large egg lightly beaten
- 1 tbsp flat-leaf parsley very finely chopped
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp ground black pepper
- couple of dashes Tabasco
- 25-30 slices pancetta
- 2-3 tbsp maple syrup
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.