250g Scottsdale Pork bacon rashers, rind removed and diced
750g Scottsdale Pork mince
1 tablespoon Dijon mustard
1 teaspoon dried sage
1 cup panko breadcrumbs
Tomato chutney, steamed new potatoes and green beans, to serve
Preheat oven to 180˚C/160˚Cfan-forced. Grease and line a 6-cup capacity loaf pan with baking paper, leaving a 2cm overhang on the long sides.
Peel, core and finely dice apple.
Heat oil and half of the butter in a non-stick frying pan over medium heat. Add onion, three-quarters of the apple and three-quarters of the bacon and cook, stirring occasionally, for 10 minutes or until softened. Set aside to cool.
Combine pork mince, mustard, sage, egg, cooled onion mixture and half of the breadcrumbs in a large bowl. Season with salt and pepper. Stir until well combined. Press pork mixture into the prepared pan.
Combine remaining bacon, apple and breadcrumbs in a bowl. Melt remaining butter and add to bacon mixture and stir until combined. Sprinkle mixture over top of loaf, pressing gently.
Bake for 45 minutes or until cooked through when tested with a skewer. Stand for 10 minutes in the pan.
Transfer meatloaf onto a serving board. Slice and serve with tomato chutney, steamed new potatoes and green beans.