Mad Butcher's Butcher Est. 1971

+09 521 0903

Bacon stuffing loaf


- 250g middle or shoulder bacon
- cut into 1 cm pieces
- 2 large red onions
- peeled and diced
- 2 cloves of garlic
- peeled and finely chopped
- ½ cup fresh herbs
- chopped – ideal are parsley
- sage and thyme
- 2 Granny Smith apples
- peeled
- cored and diced
- The grated zest and juice of 1 lemon
- Salt and pepper to taste
- 4 cups breadcrumbs or ¾ loaf white bread cubes
- 2 eggs
- ½ cup milk
- 250g streaky bacon
- Sage leaves
Serves : 6
Cooking time: 1hr 5mins


Preheat oven to 175 degrees C

Stir fry the middle or shoulder bacon, onion and garlic in a pan until just transparent. Transfer to a bowl.

Add the herbs, apples, lemon, salt and pepper and breadcrumbs. Mix well.

Beat the eggs with the milk and add to the bowl. Mix well.

Press into a greased loaf tin lined with baking paper.

Place the chopped streaky bacon and sage leaves on top, and bake for 45 minutes or until the streaky bacon is crispy and the loaf is set.

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