date:Jun 27, 2014
ne side. Use your hands to fold the mince mixture, on the sides, up and over the eggs and cornichons, to enclose. Reshape into a neat 10 x 32cm loaf. Bake for 50 minutes.
4. Meanwhile, to make the bacon jam, heat oil in a frying pan over medium-high heat. Add bacon and onion, stirring, for 10 minutes or until golden. Add the sugar, vinegar and maple syrup. Cook, stirring, for 10-15 minutes or until thick and syrupy.
5. Spoon half the jam over the top of the meatloaf. Brush the sides with some