Meatloaf with Bacon Glaze

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A modern version of the old fashion meatloaf, now with a bacon glaze…cause everyone loves bacon, bacon, bacon!

✨ Tip: This recipe is great for leftovers—slice cold meatloaf for sandwiches the next day with a smear of extra chilli or BBQ sauce.

Ingredients

For the meatloaf:

  • 500g beef mince

  • 250g pork mince (optional – adds juiciness)

  • 1 medium onion, finely diced

  • 2 carrots, grated

  • 1 cup baby spinach, chopped

  • 2 slices day-old bread, torn into small pieces (or ½ cup breadcrumbs)

  • ½ cup milk (to soak the bread)

  • 2 cloves garlic, minced

  • 1 egg, lightly beaten

  • 1 tsp Worcestershire sauce

  • 1 tsp Dijon mustard

  • 1 tsp dried thyme (or Italian herbs)

  • Salt & black pepper, to taste

  • 8–10 rashers streaky bacon

For the glaze:

  • ½ cup tomato sauce (ketchup)

  • 2 tbsp brown sugar

  • 1 tbsp apple cider vinegar

  • 1 tsp smoked paprika (optional, for depth)

  • 1 tbs Cobra Chilli Garlic Habanero Chilli Sauce

Directions

👩‍🍳 Method

  1. Prep the bread mixture

    • Place the bread in a small bowl and pour over the milk. Let it soak until soft, then mash with a fork into a paste.

  2. Mix the meatloaf base

    • In a large mixing bowl, combine beef mince, pork mince, onion, grated carrot, spinach, garlic, soaked bread paste, egg, Worcestershire sauce, mustard, thyme, salt, and pepper.

    • Mix gently with clean hands until just combined (don’t overwork it).

  3. Shape & wrap

    • Line a loaf tin with baking paper or lightly oil it.

    • Lay bacon rashers across the tin so they overhang (these will fold over the top).

    • Press the meat mixture into the tin, smoothing the top. Fold bacon over to cover.

  4. Make the glaze

    • In a small bowl, whisk together tomato sauce, brown sugar, vinegar, and smoked paprika.

    • Spread half the glaze over the top of the bacon-wrapped loaf.

  5. Bake

    • Preheat oven to 180°C (fan-forced).

    • Bake for 45 minutes, then spread the remaining glaze on top.

    • Return to oven for another 15–20 minutes, or until cooked through (internal temp ~70°C).

  6. Rest & serve

    • Let the meatloaf rest for 10 minutes before slicing.

    • Serve with creamy mash, roasted veggies, or a fresh salad.

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