Bacon-Wrapped Meatloaf (Pork with Parmesan)

With tender pork meatloaf on the inside and savoury apple-smoked bacon on the outside, this bacon-wrapped meatloaf is as delicious as it is easy to put together.

2 large eggs
½ cup milk
½-1 cup Parmesan cheese, freshly grated
2 Tbsp. whole grain mustard
1 Tbsp. Worcestershire sauce
1 Tbsp. dried parsley
1 tsp. dried thyme
½ tsp. dried oregano
½ tsp. smoked paprika
1 tsp. sea salt
½ tsp. black pepper, freshly ground
2 lbs ground pork
1 medium onion, finely chopped or minced
4 cloves garlic, finely grated
1 cup Panko breadcrumbs
8 slices apple smoked bacon

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6). Line a baking pan with a few layers of aluminum foil and set aside.

In a large bowl, add the eggs, milk, cheese, mustard, Worcestershire, parsley, thyme, oregano, paprika, salt and pepper. Whisk until everything is evenly combined. Add the ground pork, onions, garlic and breadcrumbs. Mix gently with your hands until evenly combined.

Transfer the meat to the prepared loaf pan. Arrange the bacon across the top of the meatloaf (depending on the length of the bacon, you may want to trim so that only a small amount is tucked down in the sides).

Place in the preheated oven and bake for about 55-65 minutes until the internal temperature of the meatloaf reaches 160ºF on an instant-read meat thermometer.

Remove from the oven to a cutting board and let cool for 15 minutes before slicing and serving with mashed potatoes and vegetables.

Makes 8 servings.