Document 78351

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.
Honey Mustard Bacon Wrapped Chicken Tenderloins
Bacon-Wrapped Sea Scallops
Bacon Wrapped Italian Stuffed Chicken Breasts
Sweet and Spicy Bacon Wrapped Beef Bites
Grilled Lemon lime and Honey Chicken Skewers
Scalloped Sweet Potatoes With Bacon
Cheese Topped Bacon Stuffed Mushrooms
Bacon Guacamole
Bacon and Broccoli Salad
Roasted Potatoes With Bacon
Chicken Salad With Bacon
Henderson’s Streaky Bacon And Apple Salad With Soft Boiled Eggs
Fresh Green Beans with Bacon
Bacon Wrapped Chicken Bites (Kids can do recipe)
Lamb Rissoles (paddies)
BBQ Chunky Chicken Skewers with Moroccan Barbecue Sauce
Italian Stuffed Meatloaf
Ground Lamb or Beef Ragù
Bacon Wrapped Pork Fillet
Bacon Wrapped Mince Meat Log
Honey Mustard Bacon Wrapped Chicken Tenderloins
This is an easy to make brunch dish that kids can do and they love to eat.
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
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
10 slices Hendersons streaky Bacon, not cooked
10 fresh large Scallops
Lemon Pepper, to taste
Sea Salt, to taste
Olive or coconut oil
Turn your oven onto the grill (broil) setting.
Carefully wrap each sea scallop with one slice of bacon and secure it with use a
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
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
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
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.
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
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
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
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
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
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
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
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
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.
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
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
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
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
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.
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
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
Serve over slices of ripe avocado and lettuce leaves.
Henderson’s Streaky Bacon And Apple Salad With Soft Boiled
Serves 2 (Double the recipes to server 4)
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.
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
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
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.
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
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
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.
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
paleo flour to coat for cooking
2 tbsps finely chopped Henderson’s streaky
Bacon (This gives the rissoles a slightly
smoky flavour)
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
BBQ Chunky Chicken Skewers with Moroccan Barbecue
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
8 boneless chicken thighs, skin on, washed and patted dry and dices into chunks,
about 50mm (2 inch) pieces
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
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
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)
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
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
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
100 g (4 oz) mozzarella, sliced
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
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.
500 g (1.1 lb) lean ground grass fed lamb or
beef (Mince)
4 tbsp olive oil
3 tbsps Henderson’s streaky bacon, dived
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
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
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.
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
tablespoon salt
teaspoon fresh ground black pepper
teaspoon smoked paprika
teaspoon dried rosemary
teaspoon dried sage
teaspoon dried thyme
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
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
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
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.