Meat Loaf with Bacon & Built-in Sauce – Ina Paarman

Ina Paarman's Meatloaf with Bacon & Built-in Saice

Ina Paarman’s Meatloaf with Bacon & Built-in Sauce

Ina says, “This is a versatile and tasty meat loaf. The Peri-Peri Coat & Cook Sauce is also a very good option in place of the Sundried Tomato Sauce.”

Serves 6

125 g streaky bacon, rindless (optional, to line loaf tin)
1 onion, chopped
½ cup (125 ml) water
1 T (15 ml) Ina Paarman’s Brown Onion Soup & Gravy Powder
2 slices white or brown bread, crusts removed
500 g lean beef mince (or beef and pork or beef and ostrich mixed)
1 egg
3 t (15 ml) Ina Paarman’s Meat Spice
1 T (15 ml) vinegar
1 t (5 ml) sugar
1 x 200 ml Ina Paarman’s Sundried Tomato Coat & Cook Sauce

Meatloaf with Bacon & Built-in Sauce

Meatloaf with Bacon & Built-in Sauce

Line a small loaf tin (21 cm x 11 cm x 6 cm) with the streaky bacon. Boil the chopped onion in the water with the Brown Onion Soup & Gravy Powder for 8 minutes, until soft. Add the cubed bread and leave to cool down a little. Mash with a fork. Place the mince in a mixing bowl. Mix in the egg, cooked onion mixture, Meat Spice, vinegar and sugar with a small knife or mix lightly by hand. Spoon into the loaf tin. Smooth over the top. Pour the Sundried Tomato Sauce over the meatloaf. Bake at 180ºC for 50 minutes. Allow to stand for a few minutes. Run a knife down the sides of the loaf tin, turn it out onto a rectangular serving planner. The sauce will pool out around the meat loaf.

Ina Paarman Peri-Peri Coat & Cook Sauce is also a very good option in place of the Sundried Tomato.

Michael’s wine recommendation – CLICK HERE

Nativo Red Blend 2009

Nativo Red Blend 2009

Ina Paarman

Ina Paarman

Inspired by her grandmother’s cooking, Ina decided to study as a home economics teacher. She worked in London and traveled extensively, soaking up everything she could about the cuisines of other cultures. This she combined with our uniquely South African style and, after a successful teaching and lecturing career, started Ina’s Kitchen, a cookery school, in a converted garage at her home in Constantia.

She became food editor for Femina magazine, wrote a regular column for Die Burger, hosted many TV cookery programmes and published the first of her cookbooks, Cook with Ina Paarman.

Paarman Foods, the manufacturing arm of the business, was born when Ina’s son, Graham, joined the business. Soon the fledgling business managed to secure a foothold in the major supermarkets and in the catering industry. From what was a rather obscure home based industry, Paarman Foods, nurtured and managed by Ina and her son Graham, is today a significant food business servicing a wide spread of markets, local and overseas, with a diverse product offering.

Click here for Ina’s Website and do subscribe to her monthly newsletter.

May 23rd, 2015|Categories: Recipes|Tags: , , |