Serves 3-6

• Oil for greasing
• 85g pack sage and onion stuffing mix
• 1 beef stock cube
• 8 rashers of bacon, smoked or un-smoked
• 500g lean beef mince

1. Heat oven to 170C. With a little oil, grease a large loaf tin.
2. Tip the stuffing mix into a large bowl and sprinkle the stock cube over it. Add 300 ml boiling water, give a good stir and set aside.
3. Stretch the bacon a little by running the back of a spoon along the length, then, use 5 – 6 of them to line the loaf tin. Chop the rest and add to the stuffing mix.
4. Mix the mince into the stuffing and spoon the mixture into the bacon lined tin. Smooth the top.
5. Bake in the oven for 45 minutes, until firm. Turn out and slice.

This recipe really is a no fuss, very little preparation meal.

You could try to substitute lamb mince instead of beef, but don’t forget to change to a lamb stock cube!

The meatloaf can be frozen.