2 hours 20 minutes


  • 500g of beef mince
  • 500g of pork mince
  • 1 tbsp of vegetable oil
  • 1 large onion
  • 1 large carrot
  • 1 celery stick
  • 5 garlic cloves
  • 1 tbsp of thyme leaves, finely chopped
  • 4 eggs
  • 1 tbsp of Dijon mustard
  • 2 tbsp of tomato ketchup
  • 2 tbsp of Worcestershire sauce
  • Tabasco, a dash
  • 1/2 tsp grated nutmeg
  • 1/2 tsp cayenne pepper
  • 1/4 tsp allspice powder
  • 4 sun-dried tomatoes, in oil
  • 125g of breadcrumbs, fresh
  • 10 rashers of smoked streaky bacon
  • 4 savoy cabbage leaves
  • salt to taste
  • freshly ground black pepper to taste


Preheat the oven to 200°C/180°C fan/Gas 6
Heat the oil in a large frying pan and add the onion, carrot, celery and garlic. Cook gently for about 10 minutes until softened. Add the thyme and continue to cook for a few more minutes. Tip into a shallow bowl and set aside to cool
In a large mixing bowl mix together the eggs, Dijon mustard, tomato ketchup, Worcestershire sauce, Tabasco and spices. Finely chop the sun-dried tomatoes (you’ll need some oil from the jar later) and add to the bowl. Season with salt and pepper. Add the beef and pork mince and breadcrumbs and then the cooled vegetables. Use your hands to squidge it all together
Lightly oil a 1kg loaf tin with some of the sun-dried tomato oil and then use the bacon to line the base and sides of the tin. Fill the loaf tin almost to the top with your magic meaty mixture, pressing down well, and flip any overhanging bacon back over the top. Cover the top of the tin with a piece of baking paper and secure with string
Place the loaf tin in a deep roasting tray and half-fill the tray with boiling water. Carefully transfer to the oven and cook for 1 1/4 hours
Remove the loaf tin from the tray and set the tray of hot water aside for now. Carefully remove the baking paper and drain away any liquid that is in the loaf tin. Preheat the grill to high. Turn your loaf out on to a lightly oiled baking tray and place under the grill for 8–10 minutes, or until the bacon is nicely browned
Meanwhile take your Savoy cabbage leaves and cut away the tough central stalk. Place the leaves in the tray of hot water and leave to soften for a few minutes. Drain on kitchen paper and then arrange on a lovely serving dish. Place the meatloaf on top of the leaves