250g minced beef
10-12 streaky rashers, stretched with the back of a knife if they’re short
4 streaky rashers, finely chopped
1 fat garlic clove, crushed
1 medium onion, finely chopped
Couple of handfuls of breadcrumbs
1 egg, beaten
Couple tbsps tomato sauce
Tsp dried oregano
Splash of Worcestershire sauce
Salt and pepper
First, fry off the chopped rashers and allow to cool on kitchen paper. In the same pan gently fry the onion and garlic until the onion is translucent but not brown, allow this to cool also.
Put your mince into a bowl add a handful of the breadcrumbs, the egg, tomato sauce, oregano, Worcestershire and seasoning. To this add the cooled onion and bacon and combine well – I find it easiest to use my hands for this. If it is still too wet add more breadcrumbs. To test your seasoning is ok you can fry off a small pattie to taste now.
In the meantime, line a greased 2lb loaf tin or dish with the remaining streaky rashers leaving some overhang on the edges of the dish. Spoon in the mince mixture, spread it out and press it down firmly and cover over with the overhanging rashers. Put the dish into a bain marie (basically a larger roasting dish with the water between a quarter and half the ways up the tin) and cover with loosely foil. Place into a preheated oven at 180C/fan 160C for approximately an hour to an hour and half.
You want the mince to be fully cooked but juicy so every now and then empty out the fat that will accumulate in the dish. For the last half hour take the foil off so that the rashers colour and crisp up. Let it sit for 10 or 15mins while before you slice it, it’s nicer and slices easier when cooler.
I either serve this with cubed, crispy potatoes or pasta with a spicy tomato sauce. It is also nice the next day, thinly sliced with a smear of the tomato sauce in a sandwich.