Bland, uninventive and possibly a food ration? These are all common associations with the traditional meatloaf. Until now…

No matter how refined your tastes, we were all elated when simple staples started creeping into up-market menus. Inspired by the many eateries reinventing otherwise dull diner food, I decided to remix an old school favourite. But which old world dish could I refashion? Of course! Best known for it’s uncanny ability to inspire the following moan: “Aw, mom… Meatloaf again?!@#!”, this would be my attempt at making meatloaf sexy.

To start, I channelled my inner June Cleaver, squeezed into a pair of skinny jeans (the chef is the new rock star, right?) and used a combination of ingredients inspired by recipes from Nigella Lawson, contributors from and my mom.


4 eggs
4 onions
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon Worcestershire sauce (recommended: Lea and Perrins)
2 pounds minced lamb, preferably organic & freshly ground
2 cups fresh breadcrumbs
10 ounces (approx. 20 slices) bacon

Preheat the oven to 400 degrees F.

1. Bring a saucepan of water to a boil and then boil 3 of the 4 eggs for 6 minutes. Submerge in cold water and refrigerate.
2. Peel and chop the onions, and heat the oil. Sprinkle in some salt to make sure the onions don’t fry and sauté for 20 minutes or until golden. Remove to a bowl to cool.
3. In a large bowl, add the lamb mince, worcestershire sauce, onions, 1 remaining raw egg and breadcrumbs.
4. Lay half the meat mixture in the roasting tray. Pat into an oval shape with a shallow middle approximately 9 inches long.
5. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.
6. Add the remaining meat mixture over top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes.
7. Cover the meatloaf with slices of bacon, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.

Bake for 1 hour, until the juices run clear and once it’s out of the oven let the meatloaf rest for 15 minutes.
Use the meat juices to make a rich gravy. 


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