Simon Rimmer'S Meatloaf

• 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

1. Beat the egg and milk together and pour over the bread, let stand for 15 minutes.
2. Mash bread really well with a fork, season with salt and pepper and add the mustard, herbs, onion, celery and bacon lardons.
3. Mix well then add the meat and the Worcestershire sauce.
4. Chill for at least 2 hours, overnight is better.
5. Preheat oven to 350u0b0F, turn the mixture into a 12x5.5-inch loaf tin and top with the bacon slices.
6. Cook for 55 minutes, take out of oven and let stand for 5 minutes before slicing.
7. To make the sauce, fry the peppers until soft, whiz in a blender with the other ingredients until smooth.
8. Pass through a sieve and season.

egg, milk, white bread, mustard, thyme, basil, nutmeg, parsley, onion, celery, bacon lardons, beef, ground pork, worcestershire sauce, bacon, sauce, red bell pepper, yellow bell pepper, olive oil, white wine vinegar, sherry wine vinegar, sugar

Taken from www.food.com/recipe/simon-rimmers-meatloaf-242977 (may not work)