- sunflower oil , for greasing
- 85g pack sage & onion stuffing mix
- 1 beef stock cube
- 8 rashers smoked streaky bacon
- 500g pack beef mince (avoid very cheap packs; use one with less than 20% fat)
Heat oven to 180C/160C fan/gas 4 and oil the inside of a 900g loaf tin. Tip the stuffing mix into a bowl, crumble in the stock cube and pour over 300ml boiling water. Give it a good stir, then set aside.
Stretch the bacon rashers a little by running the back of a spoon along their length, then use 6-7 to line the base and longest sides of the tin. Chop the rest.
Mix the chopped bacon and mince into the stuffing with some black pepper, then press into the bacon-lined tin and bake for 40 mins until firm.
Turn out and serve sliced.