This dish makes an excellent special occasion meal. Serve it hot in thick slices with roast vegetables or cold with salads and chutney. It has a lovely savoury flavour that appeals to diners of all ages which makes it a good choice for family get togethers’.

Serves 4-6

Pre heat oven to 200°C

2 tbsp oil
1 medium onion chopped
2 cloves garlic crushed
4 slices bread
1 egg
¼ cup milk
1 tsp salt
¼ tsp black pepper
1 tsp mustard powder or wholegrain mustard
1-2 tsp dried sage
500 g pork mince
4-6 rashers of bacon with the rind removed-

Sauté the onions and garlic in the oil till soft and set aside.

In a large bowl tear the bread slices into pieces and add the egg, salt, pepper, milk, mustard and sage, onions and garlic. Mix with a fork till soft and mushy.

Stir in the pork mince.

Lay a sheet of foil on the bench and arrange the bacon slices side by side. Scoop the pork mixture along the middle of the bacon row and shape it into a log.

Lift the sides of the foil and wrap them around the log so the bacon encloses the sides of the “loaf” but not the bottom. Shape into a loaf by smoothing the sides (with the foil still wrapped around). Place in a shallow baking dish and remove foil. (The foil is only to help wrap the bacon around the loaf and shape it. Wash the foil carefully and reuse it for something else). Bake the Loaf at 200°C for 40 minutes or until juices run clear when pierced with a fork.

This is totally delicious served hot in slices with roast vegetables and, when cold, sliced very thin it will make the most excellent sandwiches!

For guests you could shape little individual loaves and place a cross of bacon rashers on the top- remember to adjust the cooking time.