mixing it up

Nigella's Meatloaf, my way. 

4 eggs

4 onions

5 tablespoons duck fat

1 teaspoon malden sea salt

1 teaspoon of worcestershire sauce

900g beef mince

100g breadcrumbs

an apple

about 13 strips of rindless streaky bacon

Bring a pan of water to the boil and cook 3 eggs for 7 minutes. Refresh and leave to cool.

Peel and chop the onions, heat the duck fat in a wide bottomed pan. Cook the onions gently, with the salt, until thoroughly softened and sweet - 20 minutes at least, then put aside to cool. 

Put the beef and sauce in a bowl, add the onions and work everything together by hand. Add the final egg and breadcrumbs (I used 2 slices of gluten free bread) and a grated eating apple - i like the extra juice and sweetness, and the pectin helps keep the shape of the loaf.

Divide the mixture in half and make a base with a dimple, in to which you lay your three perfectly peeled eggs. 

Mould the rest of the meat mix over the top in a dome. A giant ruby-flecked fruit pastille. Press confidently but not vigorously. 

Cover the loaf with the bacon, mummy-style. 

Bake for an hour, 'til the juices run clear. Leave for 15 minutes before slicing. 

So, you ask .. where is the 'finished' photo?

Ha. I am feeding a houseful of gannets .. it was impossible to take a photo before it was demolished. No chance. There were, however, enough leftovers to confidently say that cold, slice meatloaf with peppery winter salad leaves is a delight, even when eaten with plastic forks in a cold park.