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‘Fatty’ meatloaf with bacon, cheese and tomato relish
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
‘Fatty’ meatloaf with bacon, cheese and tomato relish
A 'fatty' is a barbecued meatloaf wrapped in a savoury woven blanket of bacon and stuffed with cheese. This recipe by fire and barbecue cook Genevieve Taylor can also be made in a regular oven
Serves: 6
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
447Kcal
Fat
34gr
Saturates
25gr
Carbs
4gr
Sugars
3gr
Fibre
0gr
Protein
32gr
Salt
2.3gr
Genevieve Taylor
Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven
Genevieve Taylor
Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven
Ingredients
- 16 slices smoked streaky bacon
- 500g beef mince
- 2 tbsp barbecue spice rub
- 100g mature cheddar, grated
- 3 tbsp spicy tomato relish
Step by step
- Fire up a lidded barbecue ready for indirect cooking (with the coals heaped to one side) so you can cook the fatty away from the high heat of the fire. Add a chunk of smoking wood to the fire for extra smokiness if you like.
- Begin by making the woven bacon blanket to enclose the fatty. Vertically line up 8 of the bacon slices next to each other on a flat baking sheet. Working left to right, fold every other slice in half upwards. Lay a slice horizontally across the centre of the vertical slices. Unfold the vertical slices back over the horizontal one then fold up the other set of vertical slices. Lay over another horizontal slice and unfold the folded ones. Repeat to form a neat interwoven blanket.
- Arrange the beef mince over the bacon in an even layer. Sprinkle over the barbecue spices and some seasoning. Sprinkle the cheese in a line down the centre, then dollop over the relish.
-
Roll up the fatty as tightly as you can into a neat, fat, sausage shape. Take the fatty to the barbecue and rest on the grill bars, seam-side down, away from the fire. Lower the lid and cook gently for 35-40 minutes, using tongs to turn it a few times so it browns evenly. Use a digital probe thermometer to check the internal temperature. It is cooked when it reads 65-70°C. Let the fatty rest for a few minutes before carving into thick slices; stuff them into buns and eat like a burger, or have it on its own as a meatloaf.TipIf you're not using the barbecue, cook the fatty in an oven that’s preheated to 190°C, fan 170°C, gas 5 for about 40 minutes, or until cooked through.