Ingredients
• 1kg pork and beef mince
• 50g (1 ⁄2 cup) rolled oats
• 1 egg, lightly whisked
• 1 small green apple, cored, coarsely grated
• 3 garlic cloves, crushed
• 1/4 cup chopped fresh continental parsley
• 1 tbs chopped fresh sage
• 2 tbs Worcestershire sauce
• 4 hard boiled eggs, peeled
• 10 cornichons
• Mashed potato, to serve
• Sage leaves, to serve
Bacon jam
• 1 tbs grapeseed oil
• 350g rindless bacon rashers, cut into thin strips
• 1 red onion, finely chopped
• 140g (2/3 cup, firmly packed) brown sugar
• 80ml (1/3 cup) apple cider vinegar
• 60ml (1/4 cup) maple syrup
Method
1. Preheat oven to 180C/160 fan forced. Line a large baking tray with baking paper.
2. Place mince, oats, whisked egg, apple, garlic, parsley, sage and Worcestershire sauce in a large bowl. Use your hands to mix until well combined.
3. Shape mince mixture into a 14 x 28cm log on the lined tray. Make an indent down the length of the log. Place the boiled eggs into the indent, in one long row. Place the cornichons beside the eggs on one side. Use your hands to fold the mince mixture, on the sides, up and over the eggs and cornichons, to enclose. Reshape into a neat 10 x 32cm loaf. Bake for 50 minutes.
4. Meanwhile, to make the bacon jam, heat oil in a frying pan over medium-high heat. Add bacon and onion, stirring, for 10 minutes or until golden. Add the sugar, vinegar and maple syrup. Cook, stirring, for 10-15 minutes or until thick and syrupy.
5. Spoon half the jam over the top of the meatloaf. Brush the sides with some of the remaining jam. Bake for a further 10 minutes or until golden. Slice and serve with mash. Spoon the remaining jam over the meatloaf and scatter with sage leaves.
