Venison meatloaf

Name: Venison meatloaf
Prep time: 25 min
Cook time: 1 min
Total time: 1 min
Ingredients: 12 thin rashers streaky bacon; 1kg minced venison; 1 small onion , finely chopped; 2 good-quality pork sausages , meat squeezed from the skins; 1 tbsp fresh thyme leaves, plus sprigs to decorate; 50g fresh breadcrumb; 1 tbsp wholegrain mustard; splash of Worcestershire sauce; 1 egg

www.bbcgoodfood.com

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Prep Time: 25 minutes

Cook Time: 1 hours, 15 minutes

Total: 1 hours, 40 minutes

Servings: 6

Author : Barney Desmazery

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Ingredients

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Instructions

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Step 1

Heat oven to 200C/180C fan/gas Stretch out the bacon with the back of a knife, then trim off and finely chop any stray bits. Line a 900g loaf tin with the bacon, leaving an overhang, and set aside. Tip the rest of the ingredients into a bowl and scrunch well with your hands.

Step 2

Pack the mix into the tin, pat down well and wrap over the bacon. Put the tin on a tray and bake in the middle of the oven for 1 hr 15 mins or until firm and cooked through. Leave to rest for at least 15 mins, then serve sliced – or leave to cool completely and serve sliced cold for a buffet with salad, or stuffed into a roll. Either way, Cumberland sauce is a must (see tip, below).