- 1 free-range egg, beaten
- 150ml/5fl oz milk
- 300g/10½oz soft white bread, cut into cubes
- 1 tbsp Dijon mustard
- pinch dried thyme
- pinch freshly grated nutmeg
- pinch dried basil
- handful fresh parsley, finely chopped
- 1 onion, finely chopped
- 100g/3½oz celery, finely chopped
- 225g/8oz bacon lardons, fried until golden-brown all over
- salt and freshly ground black pepper
- 700g/1lb 5oz minced beef
- 200g/7oz minced pork
- 1 tbsp Worcestershire sauce
- 3 slices streaky bacon
- 450g/1lb potatoes, peeled and boiled
- 75g/2½oz butter
- salt and freshly ground black pepper
- gravy
- For the meatloaf, place the egg and milk into a large bowl and mix together.
- Add the cubes of bread and leave to stand for 15 minutes.
- Mash the milk and egg-soaked bread with a fork.
- Add the mustard, thyme, nutmeg, basil, onion, celery and bacon lardons, season with salt and freshly ground black pepper and mix well.
- Add the beef and pork mince and the Worcestershire sauce. Mix well to combine thoroughly.
- Cover with cling film and place into the fridge to chill (overnight if possible, but for at least two hours).
- Preheat the oven to 180C/360F/Gas 4.
- Transfer the meatloaf mixture into a 30cm x 11cm/12in x 4in loaf tin.
- Top with the streaky bacon slices to cover.
- Transfer to the oven and bake for 55 minutes, or until completely cooked through.
- Remove from the oven and leave the meatloaf to stand for 5-6 minutes before slicing.
- For the mashed potato, mash the freshly cooked potatoes. Place into a pan over a low heat and mix in the butter. Season, to taste, with salt and freshly ground black pepper.
- To serve, slice the meat loaf. Place a slice onto each plate with a dollop of mashed potato alongside. Pour over some gravy and enjoy.