Meatloaf with as surprise
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6
  • 500g pork mince (I got 250g shoulder and 250g belly mince)
  • 500g chicken mince
  • 2 cloves garlic
  • 2 yellow / white onion
  • 14-20 bacon strips
  • 2 sprigs sage
  • 3 sprigs thyme
  • 4 hard boiled eggs
  • 1 egg
  • ½ cup fresh breadcrumbs
  • 1 tbsp worchetershire sauce
  • 2 tbsp butter
  1. Preheat the oven to 180 degrees C. Bring a saucepan of water to a boil and then boil 4 of the eggs for 7 minutes. Refresh them in cold water.
  2. Peel and chop the onions, and heat the butter in a thick-bottomed frying pan. Cook the onions, sage and thyme gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool. Discard sprigs of herbs.
  3. Put the Worcestershire sauce and ground meat into a bowl, and when the onion mixture is not hot to the touch , add to the bowl and work everything together with your hands.
  4. Add the remaining raw egg and mix again before finally adding the breadcrumbs.
  5. Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 4 hard-boiled eggs in a row down the middle of the meatloaf.
  6. Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.
  7. Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.
  8. Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. 9.When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise.
Recipe by Swee San's Kitchen at

Bad Behavior has blocked 1199 access attempts in the last 7 days.