Henderson’s Fine Foods Bacon Recipe eBook By Chef Jimmy Boswell Copyright 2013, Henderson’s Fine Foods & Jimmy Boswell All rights reserved. All recipes, photographs and all other content may not be reproduced in any form (print or digital) without written consent of the author. Contents Honey Mustard Bacon Wrapped Chicken Tenderloins 4 Bacon-Wrapped Sea Scallops 6 Bacon Wrapped Italian Stuffed Chicken Breasts 7 Sweet and Spicy Bacon Wrapped Beef Bites 9 Grilled Lemon lime and Honey Chicken Skewers 11 Scalloped Sweet Potatoes With Bacon 13 Cheese Topped Bacon Stuffed Mushrooms 14 Bacon Guacamole 16 Bacon and Broccoli Salad 17 Roasted Potatoes With Bacon 18 Chicken Salad With Bacon 20 Henderson’s Streaky Bacon And Apple Salad With Soft Boiled Eggs 21 Fresh Green Beans with Bacon 23 Bacon Wrapped Chicken Bites (Kids can do recipe) 24 Lamb Rissoles (paddies) 25 BBQ Chunky Chicken Skewers with Moroccan Barbecue Sauce 27 Italian Stuffed Meatloaf 29 Ground Lamb or Beef Ragù 31 Bacon Wrapped Pork Fillet 33 Bacon Wrapped Mince Meat Log 35 Honey Mustard Bacon Wrapped Chicken Tenderloins This is an easy to make brunch dish that kids can do and they love to eat. Ingredients 1 kg free range chicken tenderloins 500 g Henderson’s streaky bacon 1/3 cup raw honey 1 tbsp Dijon mustard 2 tsp fresh chopped thyme 1 tsp smoked paprika Juice from half a lemon 1 tbsp orange zest ½ tsp fresh ground black pepper pinch of salt Method Preheat oven to 175 (350 F). Wrap each piece of chicken with a piece of bacon. Place on a cookie tray lined with aluminum foil. Mix together the honey, mustard, paprika, lemon juice, zest, salt and pepper in a small bowl. Use a pastry brush to coat the tops of the bacon wrapped chicken with the glaze. Bake in a the oven for about 12 minutes then flip the chicken over, brush the remaining glaze on the other side and bake for another 12 minutes or until the chicken is done. Bacon-Wrapped Sea Scallops Ingredients 10 slices Hendersons streaky Bacon, not cooked 10 fresh large Scallops Lemon Pepper, to taste Sea Salt, to taste Toothpicks Olive or coconut oil Method Turn your oven onto the grill (broil) setting. Carefully wrap each sea scallop with one slice of bacon and secure it with use a toothpick. Lightly oil a baking tray (sheet) and place the wrapped scallops on the sheet. Sprinkle with Lemon Pepper and Sea Salt. Grill (broil) for 5-6 minutes, then flip the wrapped scallops over and grill for an additional 5-6 minutes. Remove toothpicks before serving. Bacon Wrapped Italian Stuffed Chicken Breasts Ingredients 200g (8 oz) of Gorgonzola cheese (You can use Ricotta if you don’t like the strong taste of the Gorgonzola) 100g (4 oz) grated Provolone or Parmigiano cheese 1 tbsp fresh thyme 1 tbsp fresh chopped oregano 1 tbsp fresh chopped Italian parsley 1 tbsp fresh chopped rosemary 5-6 chicken breasts 6 slices Preserved Lemon salt and fresh ground black pepper 6-12 strips of Henderson’s chemical free bacon (depends on the size of your chicken breasts) Method Pulse the cheeses and herbs until combined in a food processor. Scrape into a small bowl and pop into the freezer for 20 minutes or so. You can also combine in a bowl, it will take a bit of elbow grease. Prep chicken breasts by rubbing pieces of the Lavenders Green preserved lemon pieces on all faces of the breasts, rest for 20 minutes. Reserve the lemon slices for later. Now slicing a pocket lengthwise down the length of the chicken. Season the chicken breast with salt and pepper on all surfaces and inside the pocket. When ready to stuff, place a good amount of filling inside each chicken breast, spread it out along the whole pocket with your fingers, then mash it in place. It will not close fully but that’s OK. Wrap two slices of bacon around the entire breast. Using the reserved lemon slices give the breasts another rub over the bacon. Pre-heat your oven grill (broiler) on high. Grill for about 8 minutes per side – more or less depending on the thickness of your chicken. After 8 minutes flip and cook for another 8 minutes or until the breasts are cooked through. Remove from the oven, cover with foil and allow the chicken to rest and cool for a few minutes before serving. Sweet and Spicy Bacon Wrapped Beef Bites Great as a starter. There is a underlying layer of spicy tang with a sweet finish. The bacon wrap gives a nice, light smoky finish. Ingredients Marinade 2 tbsp olive or coconut oil ¼ cup raw honey 1 tbsp fresh diced rosemary pinch of sea salt coarse ground black pepper to taste small red onion, chopped 1-2 small fresh red chillies, cored, de-seeded and chopped fine 2-3 garlic cloves, smashed and diced fine Beef Cubes ½ kg (1.1 lb) beef fillet (tenderloin), diced into small, 25mm (1 inch) cubes 8-10 rashers Henderson’s streaky bacon, cut into thirds 200g (8 oz) ricotta cheese, room temperature bamboo skewers, soaked for a couple hours Method Combine the marinade ingredients well and add the fillet cubes. Mix well to ensure the cubes are all coated, cover and marinate overnight in the fridge. Preheat BBQ or oven grill on high (Broiler). Remove the beef from fridge. Spread some cheese on the bacon slices, add a beef cube and wrap tight. Thread three pieces onto a skewer, leaving 25mm (1 inch) between each piece. Make as many as you need to serve. 1-2 per serve as a starter. Place on a rack to catch the juices as they cook under the grill if using the oven, turning often until bacon is done and crispy, about 15 minutes. Grilled Lemon lime and Honey Chicken Skewers Ingredients 4 – 6 boneless skinless chicken breast halves, cut into 1cm (1/2 inch) cubes 1 1/2 teaspoons lemon pepper 1/2 teaspoon sea salt 1/3 cup fresh lemon juice 1/3 cup raw honey 200g Henderson’s streaky bacon, cut into 1cm (1/2 inch) pieces (optional) Zest of 1 large lemon, I use a zester that makes strips Zest of 1 lime Method In a large bowl add the cubed chicken and the rest of the ingredients except the bacon and mix well ensuring all of the chicken cubes are well coated. Cover and rest over night in the fridge to marinade. The next day soak plenty of bamboo skewers in water for at least 1 hour. This will ensure that they do not burn when you cook the skewers over a hot grill. Take the chicken out of the fridge and let come to room temperature for at least 20 minutes before you assemble the skewers. To assemble, start with a chicken cube then a piece of bacon and then continue chicken, bacon etc till you have a layered skewer about 100mm, 4 inches in of length on the skewer. Continue with loading skewers till you have used all the chicken and bacon. Reserve the left over marinade to use as a baste when cooking. You can chill these covered on a flat plate until you are ready to cook. If you chill them take them out of the fridge for 20 minutes to come to room temperature before cooking. BBQ – on a medium heat, for 10 to 15 minutes, turning and basting every few minutes or until chicken is no longer pink & bacon, if using is crisp. Serve with seasonal fresh salads Scalloped Sweet Potatoes With Bacon The sweet potatoes are a great match with the creamy onion and bacon sauce. Serves 5 to 6 Ingredients 6 strips Hendersons middle bacon, diced 1 large onion, chopped 3 tablespoons butter 4 tablespoons all-purpose flour (or gluten free flour) 2 cups milk 1 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 kg (2.2 lb) sweet potatoes, peeled and sliced about 1/4-inch thick 1 cup grated smoky cheese or cheese of choice Method Heat the oven to 175 C (350 F). Generously butter a 2 litre (2-quart) baking dish. In a deep skillet or saute pan, cook the bacon until just crisp; remove to paper towels and set aside to drain. Leave about 2 tablespoons of bacon fat in the skillet and add 3 tablespoons of butter. Saute the onion until softened, 4-5 minutes. Add the flour and continue cooking, stirring, for about 1 minute. Gradually stir in the milk. Cook, stirring, until the sauce is thickened. Stir in the salt, pepper, and nutmeg, if using. Stir in the cooked bacon. Layer half of the potato slices in the prepared baking dish. Spoon half of the sauce mixture over the potatoes. Top with the remaining potatoes. Spoon the remaining sauce over all. Cover the casserole tightly with foil and bake for 1 hour. Remove the foil, top with cheese and return to the oven. Bake for about 20 minutes longer, or until the sweet potato slices are fork-tender and the cheese has melted. Cheese Topped Bacon Stuffed Mushrooms Ingredients 400g (1 pound) medium sized button mushrooms 4 strips Henderson streaky Bacon, diced 1/2 cup minced red onion, fine diced 2 tablespoons chopped fresh green bell pepper 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 75g (3 ounces) cream cheese, room temperature 1 cup fine grated cheese of choice, I use Parmesan 1/4 cup hot water Method Pre-heat oven to 170 C (325 F) Clean mushrooms, remove and chop stems; set aside. Fry bacon in a heavy skillet. Remove with a slotted spoon and set on paper towels to drain. In bacon drippings, saute onion, green pepper, and chopped mushroom stems until tender; drain. Season with salt and pepper. Soften cream cheese; blend in cooked bacon and vegetables. Press mixture firmly into mushroom caps, mounding a bit. Place grated cheese in a small bowl. Turn filled mushroom caps upside down and press gently in the cheese to coat tops. Place in a large baking dish. Add hot water to pan and bake, uncovered, 20 to 25 minutes. Makes about 30 stuffed mushrooms. Bacon Guacamole This is great when you are entertaining or for a mid-afternoon snack to ward off the sudden drop of energy. Method Mash 2 avocados with 1/2 cup each of chopped tomatoes and coriander (cilantro), 1/4 cup each chopped onion and crumbled cooked Hendersons streaky bacon, 1/2 minced jalapeño, some lime juice and salt. Bacon and Broccoli Salad Ingredients 5 rashers Hendersons streaky bacon 1 head fresh broccoli, cut into bite size pieces 1/4 cup red onion, chopped 1/2 cup raisins 3 tablespoons white wine vinegar 1 tablespoons raw honey 1 cup mayonnaise 1 cup sunflower seeds Method Place bacon in a large, deep fry pan or skillet. Cook over medium high heat until evenly brown. Drain, cool, crumble and set aside. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, honey and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds. Roasted Potatoes With Bacon These easy roasted potatoes get an extra smoky flavour from the diced bacon and a yummy flavour with the added parmesan cheese. These are easy to prepare and roast in the oven, a perfect side dish with just about any meal. Serves 6 as a side Ingredients 1 kg (2 1/2 pounds) potatoes, red, gold, or round white or half and half with Kumara (Sweet potatoes) 6 slices middle bacon, cooked then diced 1 medium onion, quartered, sliced 1 tablespoon ghee 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried leaf thyme 1/2 cup grated parmesan cheese Method Line a large roasting pan with foil and brush with some ghee on the foil. Heat the oven to 185° C (400 ° F). Cut potatoes into 25mm (1-inch) pieces. Toss with the cooked bacon, sliced onion, ghee, salt, pepper, cheese and thyme. Spread the potatoes in the prepared baking sheet and bake, turning occasionally, for 50 to 60 minutes, or until fork tender and browned. Chicken Salad With Bacon Serves 4 to 6 as a side. Ingredients 3 cups cooked diced chicken, left over roast chicken is great 4 strips Hendersons streaky bacon, cooked and crumbled 1 200g can (8oz) sliced water chestnuts, drained 2 ribs celery, thinly sliced 1 cup seedless green grapes, halved 3/4 cup mayonnaise 1 tablespoon parsley, fresh or dried 2 tablespoons finely minced green onions 1 teaspoon lemon juice 1/4 teaspoon ground ginger dash Worcestershire sauce salt and pepper, to taste Method Combine first chicken, bacon, water chestnuts, celery, and grapes in a large bowl and set aside. In a small bowl, whisk together remaining ingredients and combine with chicken mixture, using as much or as little as necessary to moisten as desired. You may add a little more mayonnaise if you like a creamier salad. Chill and stir again before serving. Serve over slices of ripe avocado and lettuce leaves. Henderson’s Streaky Bacon And Apple Salad With Soft Boiled Eggs Serves 2 (Double the recipes to server 4) Ingredients 4 eggs 3 cups mixed salad greens 1 apple, unpeeled, sliced (use a crisp, sweet-tart apple) 4 strips Henderson’s streaky bacon, cooked, coarsely crumbled ¼ cup pitted Kalamata olives ¼ cup crumbled feta cheese Cover the eggs with about 25mm (1-inch) of water in a small saucepan. Bring the water to a gentle boil over medium heat and boil 4 minutes. Run the eggs under cold running water about 30 seconds or until they are warm, but not hot. Carefully peel the eggs, the whites will be firm but the yolks will still be slightly soft. Meanwhile, place the greens in the center of two plates. Arrange the apples over the greens and scatter the bacon over the apples. Sprinkle the olives around the salads and top each salad with the feta cheese. Place 2 eggs around each salad and cut each in half. (Because the yolks are soft you need to cut the eggs while on the salad plate so the yolks can gently ooze into the salad.) Lightly season the eggs with salt and pepper to taste. Fresh Green Beans with Bacon Serves 8. Ingredients 3 tablespoons butter 8 slices Hendersons middle bacon, diced 1 kg (2.2 pounds) fresh green beans, ends trimmed freshly ground black pepper, to taste Method In a large skillet over medium heat, melt butter and add bacon. Fry bacon until crispy then set aside. Bring a pot of water to a boil and add beans. Boil for about 6-8 minutes, or until desired doneness is reached. Drain beans and add them to the skillet with bacon and butter. Toss well and heat until well coated. Season with pepper and serve as a side. Bacon Wrapped Chicken Bites (Kids can do recipe) The simple and easy to make recipe is ideal as a finger food for a party, tasty, easy appetizer for any occasion. Its also a great recipe to get the kids involved in making. Ingredients 2 large boneless, skinless chicken breasts, cut into 25mm (1 inch cubes) 10 slices Henderson’s uncooked streaky bacon, cut into thirds 3/4 cup packed brown sugar 1 tsp chilli powder or adjust to your taste Method Wrap bacon around the 25mm (1 inch) cubes of chicken and secure with toothpick. Combine brown sugar and chilli powder thoroughly. Coat each chicken/bacon piece thoroughly with the brown sugar/chilli powder mixture. Place coated chicken pieces on a foil-lined cookie sheet. Bake at 175 C (375 ) for 20 minutes. Lamb Rissoles (paddies) These are great to cook on the BBQ as well as cooked under a grilled in the oven on a rack over a tray to catch the fluids as they cook and flavour vegetables roasting under them. They are very moist and have a great taste especially the garlic and rosemary. Take care not to add too much carrot as this will make them too moist and they will fall apart. If this happens you can add some more bread crumbs when you are mixing in the bowl. They are basic to prepare but taste so good. Ingredients 600 grams lean lamb mince (Ground lamb) ½ onion chopped finely 1 egg, lightly beaten 1/2 Gluten Free cup bread crumbs 1 tbsp fresh chopped parsley 1 tbsp fresh chopped rosemary 2 tbsps grated carrot 1 tbsp fresh chopped basil Sea salt and freshly milled black pepper 2 -3 tbsps olive oil 100 grams taste cheese, grated finely (optional) paleo flour to coat for cooking 2 tbsps finely chopped Henderson’s streaky Bacon (This gives the rissoles a slightly smoky flavour) Directions In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly. Do not over mix. Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball in half. Mould the two halves into balls and halve each again. Keep rolling each one into a ball and halving them till you have 8 medium or 16 small balls. Put half a cup of flour in a bowl and coat the balls evenly. Using the palm of your hand flatten each one out so they are even in shape and about 1cm thick. Tip. I use an egg ring for shaping the rissoles to get an even depth and round shape. Heat a frying pan large enough to hold the several rissoles and seal them lightly on both sides before putting on the BBQ or in an oven pre-heated to 180C to finish cooking. BBQ Chunky Chicken Skewers with Moroccan Barbecue Sauce This is another recipe that I use chicken thighs. I like chicken thighs as they have a little more colour than breast meat and do not dry our as easily when cooked on the BBQ. Ingredients 8 boneless chicken thighs, skin on, washed and patted dry and dices into chunks, about 50mm (2 inch) pieces Sauce 1 tablespoon extra virgin olive oil or coconut oil 1 cup fresh onion, minced or grated fine 2 small shallots, minced or 4 spring onions diced fine 1/2 teaspoon sea salt 4 cloves minced garlic 1 teaspoon each of ground fennel, cumin, turmeric, cardamom and clove, combined 1 tablespoon Harissa paste or 1/4 teaspoon ground chilli flakes 150g (6 ounce) tomato paste 1 1/4 cups chicken stock 2 tablespoons apple cider vinegar or 3 tablespoons lime juice 1 tablespoon raw honey Method Heat oil in a 1 medium sized saucepan over medium heat. Add the onions and stir until tender, about 5 minutes. Add sea salt, garlic, and shallots, and stir for 1-2 minutes. Add remaining ingredients and stir until all ingredients are well combined. Bring to simmer, reduce the heat to low and cook with the lid ajar, stirring periodically until mixture reduces and thickens, 20-30 minutes. Pour sauce into a wide-mouth glass jar, cover and refrigerate. Use within 2 weeks or you can freeze in cubes for later use. In a large bowl add the chicken pieces, season with fresh ground sale and black pepper and mix well. Pour about 1 cup of the sauce over the chicken, stir to combine ensuring its all covered. Cover and rest in the fridge for at least 2 hours, over night is better. About 1-2 hours before you will be ready to cook soak 10-12 bamboo skewers in water. Remove the chicken from the oven 20 minutes before you will be ready to cook and let them come to room temperature. Thread 2-3 chicken pieces on each skewer depending on their size. Heat the BBQ on a low to medium heat and place the chicken skewers and cook for 3 minutes. Turn the pieces over and cook for another 3 minutes. Continue to turn and cook until they are cooked through, about another 5 minutes. Serve with your desired sides. Italian Stuffed Meatloaf I cooked this dish not so long ago on live TV. The studio was filled with wonderful smells that have the presenters and staff waiting for it to be ready to eat. In New Zealand we call ground meats “Mince”. If there are any leftovers they are great as a sandwich filling the next day. Serves 4 (easily) Meatloaf Filling 2 tbsp olive oil 1 medium onion, finely chopped 3 tbsp Henderson’s middle bacon, diced fine 2 cloves garlic, minced or finely chopped 1 small red capsicum, de-seeded and finely chopped 1.5 kg (3.3 lb) lean lamb, beef or pork mince (ground meat) 1/4 cup rice flour 2 large eggs, lightly beaten salt and freshly ground black pepper, to taste 2–3 tbsp olive oil 6 button mushrooms, washed and sliced 2 tbsp each chopped fresh basil, rosemary and Italian parsley salt and freshly ground black pepper, to taste 100 g (4 oz) mozzarella, sliced Topping 1 400-g (16oz) skinned and chopped Italian (Roma) tomatoes 60 g (2 oz) fresh Parmesan, grated Preheat oven to 175 °C. (350 °F) First prepare the filling. Heat oil in a frying pan. When it’s almost smoking add mushrooms and sauté for 1–2 minutes until lightly browned. Remove from the heat and transfer to a bowl using a slotted spoon. Add fresh herbs and season with salt and pepper. Next make the meatloaf. Discard any mushroom juices from the frying pan and add the oil. Once hot add the onion, garlic and capsicum and sauté until lightly coloured about 5 minutes. Transfer to a mixing bowl and leave to cool. Add the mince, bacon, flour and eggs. Season well with salt and pepper. Mix the ingredients together until thoroughly combined. Lightly oil a loaf tin. Place half the meatloaf into the tin and pat into shape, forming a hollowed-out section for the filling. Spread mushroom and herb filling into the hollowed-out section and cover with mozzarella slices. Carefully pat the remaining meatloaf over the top. Press down lightly to seal it fully. Bake for 45 minutes. Remove the meatloaf from the oven and tip off any oils that have gathered during the cooking and then pour tomatoes over it. Sprinkle with Parmesan. Return to the oven and bake for a further 15–20 minutes. Once cooked, allow to stand for 10 minutes before turning out. Serve with creamy mashed kumara (sweet potato), steamed seasonal vegetables. Ground Lamb or Beef Ragù What is it about grass raised Lamb or beef Mince that I love so much? It’s the way that it takes up the flavours of the herbs and a traditional Ragù is a great way to cook the ground meat (mince). A Ragù is a traditional Italian meat sauce that is typically served with pasta. In Italy a Ragù usually contains ground beef, tomatoes, onions, celery, carrots, white wine and seasonings. Ragù sauce is typically a thicker meat sauce. Ingredients 500 g (1.1 lb) lean ground grass fed lamb or beef (Mince) 4 tbsp olive oil 3 tbsps Henderson’s streaky bacon, dived fine 2 medium onions, diced 1 carrot, fine chopped 1 celery stalk, fine chopped 3 clove(s) garlic, minced 2 large bay leafs 1 tbsp fresh rosemary, chopped 2 tbsp fresh Basil rough chopped 2 large red bell or green peppers, washed, cored, seeded, diced 800g (28 oz) tomatoes, peeled, chopped and crushed (I use a potato masher to crush) 250 ml (about 1 cup) dry white wine (optional replace with stock (broth) if wine not desired) 200 ml chicken stock (broth) salt and fresh ground pepper, to taste Method Heat the oil in a large enough saucepan over high heat. Add the onion, bacon, garlic, carrot and celery and sauté for 5 minutes. Add the meat and cook until it just begins to change colour. Don’t play with the meat to long as you will be cooking this dish off for an hour or two. Add the rosemary, bay leaf, basil and peppers. Continue to cook, stirring occasionally over low heat, for about 10 minutes. Stir in tomatoes and chicken stock (broth) and cook (simmer) sauce for about ten more minutes over a low heat. Add the wine and season with salt and pepper. Cover and cook over low heat for about 1.5 hours, stirring frequently. Remove cover after 1.5 hours and cook to reduce the ragu until its thickened. I do not like to use thickeners as I want all the great flavours to be as natural as possible. Just before serving, about 5-10 min check and adjust seasoning to taste. Tip: I quite often make the Ragù the day before and let it develop even better taste covered in the fridge overnight. Bacon Wrapped Pork Fillet Pork fillet or tenderloin as its sometimes called is a wonderful cut of meat to entertain with. Wrapping it in bacon also helps to keep it moist and juicy. Ingredients 1 1kg (2.2 lb.) pork fillet (tenderloin) 1-2 tbsp pork seasoning rub 6-8 Hendersons chemical free streaky bacon slices Pork Seasoning Rub 1 1 1 1 1 1 tablespoon salt teaspoon fresh ground black pepper teaspoon smoked paprika teaspoon dried rosemary teaspoon dried sage teaspoon dried thyme Method Preheat your oven to 220 C (425 F). Now To the make the rub combine all the ingredients for the rub in a bowl. Sprinkle 1-2 tablespoons of the seasoning and rub all over the fillet steak seasoning over the pork. Place the pork on a lightly greased wire rack which has been placed in a foil-lined roasting pan. Wrap the bacon slices firmly around the pork, having the end pieces underneath the pork to secure them in place. Bake for 40 minutes, remove from the oven and cover with foil and rest for 10-15 minutes. Slice and serve with seasonal fresh vegetables. Bacon Wrapped Mince Meat Log This recipe is a meatloaf mix that is wrapped in bacon 500g (1.1 lb) Veal or pork mince 500g (1.1 lb) lamb mince 1 red bell pepper, diced 1 onion, diced 5 cloves garlic, sliced 2 tbsp tomato paste 1 eggs 1 cup of gluten free bread crumbs 1 tsp dried rosemary 1 tsp dried thyme 1 tsp dried basil 1 tsp dried oregano approx 8-10 pieces of Henderson’s streaky bacon Salt and fresh ground pepper Method In a small skillet or sauté pan, over medium heat, add a few drizzles of olive oil and the diced onion, red bell and garlic. Cook until softened and a bit caramelized, about 5 minutes. Set aside and rest for 10 minutes to cook down a bit. In a large bowl add the rest of the ingredients except the bacon and mix well. Divide in half and shape into 2 separate logs. Wrap in clear film and rest in the fridge for at least 2 hours. This helps to firm up the logs. Over night is better as the flavour will develop. When you are ready to cook pre-heat the oven to 190 C (375 F). Take the logs out of the fridge and wrap each with the streaky bacon tucking ends underneath. Cook for approx 35-40 minutes, until the bacon is crisp and the meatloaf is just cooked through. Serve slices with a mound of cheese and sweet potato mash and your favorite vegetables.
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