DSCN6803This recipe is for all meat-loaf lovers. It changes a humble family recipe into a wonderful summer dish.  It is a tender meat-loaf with a tangy orange glaze!!! Believe me you will be licking your lips and asking for more!

Serves 8


2 tablespoons olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

½ cup milk

2 eggs

2 teaspoons Dijon mustard

2 teaspoons salt

½ teaspoon black pepper

1 tablespoon fresh thyme

1 tablespoon fresh parsley

400g lean ground beef

200g ground pork

½ cup breadcrumbs

3 -4 boiled eggs

10 rashes of bacon


½ cup brown sugar

½ cup tomato ketchup

½ cup orange juice


1-  Combine all the ingredients in a small bowl and set aside.


1-  Heat the oven to 180 degrees C.

2-  Heat 2 tablespoons of olive oil in a medium size frying pan, add the onion and garlic and cook until softened.  Set aside to cool.

3-  In a large bowl combine milk, eggs, mustard, Worcestershire sauce, salt and pepper.

4-   Add the meat, bread crumbs, thyme, parsley, sautéed onion and garlic mixture.  Mix well.

5-  Line a baking tray with foil paper and turn ½ of the meat mixture on to the tray.  With wet hands pat the mixture and make holes big enough to place the boiled eggs. Place the eggs and then spread the rest of the meat mixture on top.  Cover the eggs well and give shape to the meat loaf with your hands.

6-  Brush the meat loaf with the glaze, and then arrange the bacon slices, crosswise, over the loaf, overlapping slightly and tucking the bacon strip ends under the loaf.  Brush the bacon with the glaze.

7-  Bake at 180 degrees C. for 45 minutes to 1 hour.  Let it rest for 10 minutes. Then serve

8-  Simmer the remaining glaze in a small pan over a medium heat.  If the sauce is too thick add a few spoons of orange juice.  Careful, the sauce  should not be too thin!

9-  Slice the meat loaf and serve with the sauce.

TIP – Baking the meat-loaf free-form, the top and sides of the loaf will brown nicely. Baking the meat loaf in a pan stews the meat rather than baking it.


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