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This is a tasty stuffing loaf to serve in slices as a lunchtime dish, or better still, to serve alongside a slow cooked pork shoulder roast.

Method

  1. Preheat oven to 175°C.
  2. Stir fry the shoulder bacon, onion and garlic until onion just transparent. Transfer to bowl.
  3. Add herbs, apples, lemon, seasonings and breadcrumbs and mix well.
  4. Beat the eggs with the milk and add to bowl and mix well.
  5. Press into a greased loaf tin lined with baking paper.
  6. Place the streaky bacon and sage leaves on top and bake at 175°C until streaky bacon is crispy and loaf set - approx 30-45 mins

Hints/Tips

  • Add some chopped dried fruit such as prunes or apricots to the loaf mix
  • Replace the breadcrumbs with cooked rice

Bacon Stuffing Loaf

Clock
Preparation: 10 mins
Cooking: 45 mins
Serves: 6

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Ingredients

  • 250g shoulder bacon, cut into 1cm pieces
  • 2 large red onions, peeled and diced
  • 2 cloves garlic, peeled and finely chopped
  • 1/2 cup fresh herbs, chopped - ideal are sage, parsley and thyme
  • 2 Granny Smith apples, peeled, cored and diced
  • Grated zest and juice of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon ground cloves, optional
  • 4 cups breadcrumbs or 3/4 loaf toast white bread, cubed
  • 2 eggs
  • 1/2 cup milk
  • 250g streaky bacon
  • Extra sage leaves
View all recipes that use the Bacon cut
View all recipes that use the Bake method

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