Friday, 23 May 2014

Breakfast Meatloaf

I'm not suggesting you get up at the crack of dawn and make this gorgeous meatloaf for breakfast, although I'd buy you a coffee if you did. 


paleo egg pork sausage and bacon meatloaf 

It was when I was leafing through Nigella's book Kitchen that I saw the Ed's Mother's Meatloaf that she makes, with beef and onions, bacon and then eggs in the middle. And I thought - 'Wow, I wish there was one that tasted like sausage instead of beef. That'd be a meatloaf and a half. And I'd eat that for breakfast.'

And so I made it. 

Unlike Nigella's recipe, there are no breadcrumbs in this meatloaf as I wanted to keep it gluten-free. Since I stopped regularly throwing breadcrumbs into everything I like the meatier texture anyway. The eggs and bacon are still there, yes, but I've used pork mince and flavoured it to taste like sausage. 


paleo breakfast meatloaf 

This meatloaf, like Nigella's, isn't baked in a loaf tin - it's just free-formed on a baking tray. Definitely allow it to cool just a little bit before cutting, as it will crumble a bit if you cut it still sizzling from the oven. And eat any leftovers for breakfast - or take it to work in a packed lunch. But do eat some for breakfast. It's lovely.

Breakfast Meatloaf
Serves about 8
Ingredients
1 medium onion, peeled and finely chopped
1 tsp coconut oil (or other fat/oil of your choice)
good pinch of ground mace
1 tsp dried sage
pinch of salt
800g pork mince
3 eggs
15 rashers of streaky smoked bacon

Method
Preheat your oven to 200ºC/gas mark 6 and line a baking tray or shallow roasting tray with foil. 

Melt the coconut oil in a frying pan and fry the onions until softened but not coloured (about 10 minutes). Tip into a large mixing bowl and allow to cool. 

Once the onion is cooled, add the mace, sage and salt and stir until well combined. Add the pork mince and mix with your hands - but don't overmix - until evenly combined. Put to one side. 

Next, hard-boil the eggs. Drop (gently) the 3 eggs into a pan of simmering water and boil for 6 minutes. This way, you won't end up with chalky yolks, they'll be well-cooked, but slightly creamy. Rinse under cold running water and gently remove the shells. Put to one side while you assemble the meatloaf. 

Tip half of the meat mixture out onto the foil-lined tray and pat it into an oval shape. Lay the now peeled eggs along the base of the meatloaf, each one touching the one in front. Gently pat the rest of the meat mixture over the eggs, to cover them. 

Next, cover it all with the bacon, overlapping each rasher as you go, until the meatloaf is covered. Slide into the oven and cook for one hour, or until it's fully cooked.

Once the hour is up, let the meatloaf rest for 10-15 minutes and then cut into chunky slices - this way, everyone will get a bit of egg in the centre.