(Photo Credit to Nigella Lawson) 

Serves 6-8
4 Eggs
2-3 tbsp Duck fat (you can use butter and a drop of oil instead)
4 White onions, peeled and diced
Pinch of salt
900g Minced beef (freshly minced if possible because it's juicer and will slice better)
Dash of Worcestershire sauce
100g Breadcrumbs
20 Rind less streaky rashers

Preheat the oven to 200ºC/400ºF/ Gas Mark 6. Hard boil three of the eggs for 6-7 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 centre.

Top with the remaining meatloaf mix and smooth over to form a loaf shape

Lay the streaky rashers over the meatloaf, tucking each piece under the loaf. It's not vital that the rashers overlap each other but.... is very important that each piece of rasher is tucked underneath the loaf, otherwise they will curl up while cooking and the loaf with be dry. Roast for 75 minutes or until it is cook through in the preheated oven.

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 tin is a high sided tin then the cooking juices can be added to your favourite gravy.

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