Ostrich and bacon meatloaf

By Hope Malau
20 October 2015

Try something a little different tonight! This hearty dish has a delectably meaty flavour.

Serves 6 or more Preparation: 10 min Cooking: 50 min

  • 500 g streaky bacon
  • 70 g breadcrumbs
  • 60 ml (¼ c) milk
  • 45 ml (3 T) olive oil
  • 2 onions, finely diced
  • 3 cloves garlic, crushed
  • 3 sprigs rosemary, chopped
  • 30 ml (2 T) mustard
  • 400 g pork mince
  • 400 g ostrich mince
  • 2 eggs
  • 125 ml (½ c) bacon bits
  • salt and pepper

Preheat the oven to 180 °C. Grease 6 small loaf tins.

1 Line the tins with the slices of bacon and set aside. In a bowl soak the breadcrumbs in the milk and set aside. In an oiled pan sauté the onions, garlic and rosemary, and allow to cool completely.

2 In a bowl combine the cooled onion mixture with the mustard, pork and ostrich mince, eggs and bacon bits. Season with salt and pepper.

3 Spoon the meat mixture into the bacon-lined tins and press down to pack in tightly. Fold the bacon over to cover the meat mixture and bake in the oven for 40-45 minutes.

4 Remove the tins from the oven and cool for 5 minutes. Turn the tins out onto a greased baking tray and bake for a further 8-10 minutes until golden and crisp. Remove the tray from the oven and allow the meatloaves to cool for 15 minutes before slicing and serving.

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