(Photo and Recipe Credit to Nigella Lawson)
2-3 Tbsp Duck fat (you can use butter and a drop of oil instead)
4 White onions, peeled and diced
Pinch of salt
2 lbs Minced beef (freshly minced if possible because it's juicer and will slice better)
Dash of Worcestershire sauce
1/4 cup Breadcrumbs
15-20 Strips of Bacon
- Preheat the oven to 200ºC/400ºF.
- Hard boil three of the eggs for 10-11 minutes, remove the shell and set aside to cool.
- Prepare the onions
- Melt the duck fat or butter/oil in a large frying pan over a medium heat.
- Add the onions to the pan with a pinch of salt - the salt will draw the moisture out of the onions and prevent them from browning too much.
- After about 20 minutes the onions will be sweet, golden and translucent. Set aside.
- In a large mixing bowl add the beef, Worcestershire sauce, breadcrumbs and the one remaining egg. Tip in the onions and all the juices from the pan, mix gently.
- Place half of the meatloaf onto a prepared baking tray, shape into an oval. Place the three hard boiled eggs into the center.
- Top with the remaining meatloaf mix and smooth over to form a loaf shape
- Lay the bacon strips over the meatloaf, tucking each piece under the loaf. It's not vital that the strips overlap each other but....
- ...it is very important that each piece of bacon is tucked underneath the loaf, otherwise they will curl up while cooking and the loaf will be dry. Roast for 75 minutes or until it is cooked through.
- Once cooked, set aside to rest before slicing. I have taken Nigella at her word and I serve it with baked potatoes (which can bake alongside the meatloaf) and steamed sugar snap peas. If you're cooking pan is a high sided pan then the cooking juices can be added to your favorite gravy.