Fancy Meatloaf

Mark's Fancy Meatloaf

Basic ingredient:
Ground meat - beef, pork, chicken etc
Half a cup of chopped onions
Enough bacon strips ~ 18 pieces (streaky is best or rindless back if you're too health conscious) for wrapping the loaf

Texturizing ingredients:
Black fungus (wooden ears) sliced into thin slivers
Water chestnuts (peeled & diced)
5 baby corns or half a firm medium carrot (sliced into coins)
Half a cupful of coriander leaves / stems, chopped
Tried using chopped walnut flesh but the flavor clashed

Flavoring ingredients:
Sundried tomatos (cut into strips)
handful of cranberries and / or raisins
2 cloves of garlic (minced)
2 heaped tablespoons of fried shallots
1 teaspoon of italian herbs
Black & sechuan peppercorns (coarsely ground)
Salt to taste (go easy on this as the streaky bacon is already quite salty)
Orange zest

Burnishing glaze:
2-3 tablespoons of tomato (or barbeque) sauce

Garnishing ingredients:
Coriander & Spring onions (chopped)
Orange zest strips

Method

Line a loaftin with baking parchment, then with bacon strips leaving an overhang

Mix basic, texturizing and flavoring ingredients in a bowl, add a little olive oil to facilitate mixing if needed.

Fill the loaftin cavity with this mixture, fold overhanging bacon strips on to mix and bake in a bainmarie at 180 deg Celsius for an hour.

Let stand 5 minutes, unmold & invert onto an oven-proof serving dish.

Brush with Burnishing Glaze and grill at high heat until bacon surface crisps up.

Garnish.

Serve warm.