Simon Rimmer'S Meatloaf - cooking recipe

Ingredients

1 large egg
1/4 pint milk
300 g white bread, cubed
1 tablespoon Dijon mustard
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1/8 teaspoon grated nutmeg
1 tablespoon parsley, finely chopped
1 medium onion, finely chopped
100 g celery, finely chopped
225 g bacon lardons, cooked
700 g minced beef
200 g ground pork
1 tablespoon Worcestershire sauce
3 slices smoked streaky bacon
Sauce
1 red bell pepper, deseeded and chopped
1 yellow bell pepper, deseeded and chopped
35 ml olive oil
15 ml white wine vinegar
1 tablespoon sherry wine vinegar
1 teaspoon sugar

Preparation

Beat the egg and milk together and pour over the bread, let stand for 15 minutes.
Mash bread really well with a fork, season with salt and pepper and add the mustard, herbs, onion, celery and bacon lardons.
Mix well then add the meat and the Worcestershire sauce.
Chill for at least 2 hours, overnight is better.
Preheat oven to 350\u00b0F, turn the mixture into a 12x5.5-inch loaf tin and top with the bacon slices.
Cook for 55 minutes, take out of oven and let stand for 5 minutes before slicing.
To make the sauce, fry the peppers until soft, whiz in a blender with the other ingredients until smooth.
Pass through a sieve and season.