Basil stems from a bunch of basil (10g), finely sliced
2 x 680g passata bottles
20g Parmesan cheese for garnish
10g basil for garnish
Preheat the oven to 180 C fan.
Place the vegetable oil in a medium frying pan, and warm over a medium heat. Add the onions and a pinch of salt and sweat over a medium heat, they should be translucent and not colour. Add the garlic and cook for a further few minutes. Set aside and allow to cool.
Add the cooled onions and garlic to a large bowl. Then add the minced beef, minced pork, tomato puree, Dijon mustard, Worcester sauce, BBQ sauce, breadcrumbs, Parmesan, thyme, sage and salt. Mix well so that the ingredients are completely evenly disbursed.
Line a metal bundt tin with the bacon rashers. Overlap them slightly as the bacon shrinks as it cooks.
Place half of the mince mixture into the lined bunt tin. Then place the mozzarella all around the bundt tin, completely covering the meat mixture. Then add the remaining meat mixture. Press down firmly.
Place on a baking sheet and bake in the oven for 40- 45 minutes.
Make the tomato sauce while the meatloaf is cooking. Place the olive oil in a medium frying pan and warm over a medium heat. Add the onion and a pinch of salt, sweat the onions until they are translucent, they shouldn’t brown, if they are starting to colour reduce the heat. Add the garlic and basil stems and cook for a further few minutes. Add the passata and cook for a further 5 minutes, until the sauce has reduced and thickened. Remove from the pan and puree the sauce until completely smooth.
Remove the meatloaf from the oven, The bacon around the edges should be crispy, some fluid may have accumulated during the cooking process. Allow the meatloaf to cool slightly and then cover with a large plate. Tip the bundt over on to the plate to remove the meatloaf. Pour off any excess fluid or use kitchen paper to remove it.
Cover with the tomato sauce and garnish with Parmesan and basil. Serve immediately.