Lamb Meatloaf

Serves: to serve 6

Prep Time: 30 Minutes + waiting

Cook Time: 1 Hour 30 Minutes

Ready In: 2 hrs
+ waiting

10 oz - white bread

1 - egg

5 fl oz - milk

1 tablespoon - Dijon mustard

- salt and pepper

pinch - fresh thyme leaves

pinch - freshly grated nutmeg

pinch - fresh rosemary leaves

handful - fresh chopped parsley

1 medium - onion

3½ oz - celery

8 oz - bacon lardons

1½ lb - lamb mince

8 oz - pork mince

1 tablespoon - Worcestershire sauce

6 rashers (slices) - streaky bacon

Cut the crusts off the bread and discard. Cut the bread into cubes and place them into a large bowl. In a separate bowl, beat the egg and milk together, then pour over the bread cubes. Set the mixture aside for at least 15 minutes to soften, then mash with a fork until it is well combined.
Meanwhile, quickly cook the bacon lardons in a frying pan over a high heat (about 3-4 minutes) turning all the time. Remove the lardons and set aside. Reduce the heat, peel and chop the onion, and cook gently in the bacon juices for about 8-10 minutes, until soft and transparent. Finely chop the celery
Once the bread, egg and milk has combined, add the Dijon mustard, Â¼ teaspoon of salt and a few twists of freshly-ground black pepper. Add the thyme leaves, freshly grated nutmeg, rosemary leaves and chopped parsley. Stir and then add the onion, celery, and lardons. Finally, add the minced lamb, the minced pork and the Worcestershire sauce. Mix well until everything is combined. Chill the mixture for at least two hours (overnight is best).
Once chilled, pack the mixture into a 2lb (8" x 5" - 20cm x 13cm) loaf tin. Place the streaky bacon rashers (slices) on top and cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for about 90 minutes until cooked through (when a skewer inserted into the centre comes out clean).
Remove from the oven and allow it to stand for five minutes before slicing. Serve hot with Leek and Bacon Platter and Creamed Potatoes or serve cold with Potato and Egg Salad.