Adam Liaw’s Danish meatloaf

Step 1

Heat your oven to 180C fan-forced (200C conventional). Combine the breadcrumbs and milk in a large bowl and stand for a minute to allow the bread to absorb the milk. Roughly chop two of the bacon rashers and add the chopped bacon to the bowl alongwith the pork and beef mince, butter, onion, garlic, parsley, dill, nutmeg and eggs. Season well with salt and black pepper. Mix lightly (no need to knead!) until the ingredients are combined.

Step 2

Place a sheet of baking paper in the base of a roasting tin and form the mixture into a loaf shape on top of the paper. Lay the remaining rashers of bacon over the top of the loaf, tucking the ends under to hold them in place. Bake the meatloaf for 90 minutes, finishing under a hot grill to brown the bacon. Remove from the oven and allow to stand for at least 15 minutes.

Step 3

Place the gravy powder in a small saucepan and add a cup of cold water a little at a time, whisking to a smooth consistency. Add the cream, dark soy sauce and tomato sauce, place the saucepan over medium heat and bring to a simmer, reducing until it reaches the consistency of thick gravy. Slice the meatloaf and serve with the gravy.