Bacon stuffing loaf
Preparation Time: 20 minutes
Cooking Time: 45 minutes
250g shoulder bacon, cut into 1 cm pieces
2 large red onions, peeled and diced
2 cloves of garlic, peeled and finely chopped
½ cup fresh herbs, chopped – ideal are parsley, sage and thyme
2 Granny Smith apples, peeled, cored and diced
The grated zest and juice of 1 lemon
Salt and pepper to taste
4 cups breadcrumbs or ¾ loaf white bread cubes
½ cup milk
250g streaky bacon
Preheat oven to 175 degrees C
Stir fry the shoulder bacon, onion and garlic in a pan until just transparent. Transfer to a bowl.
Add the herbs, apples, lemon, salt and pepper and breadcrumbs. Mix well.
Beat the eggs with the milk and add to the bowl. Mix well.
Press into a greased loaf tin lined with baking paper.
Place the chopped streaky bacon and sage leaves on top, and bake for 45 minutes or until the streaky bacon is crispy and the loaf is set.