Bacon Wrapped Sausage Meatloaf

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A different way of using sausages and a recipe from the Good Food Magazine from 2000, we love it and I made this many times. Serve sliced with some mustard, chutney or roasted onion gravy on the side. Any left overs are good on sandwiches. You can put it together up to a day ahead, leaf in the fridge until you are ready to cook it. It can be cooked without the tin, on a baking sheet and can easily be doubled. Adjust the seasoning to the type of sausagemeat you bought.

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Ingredients [?]

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  • add   1 lb sausage, of your own choice (herbed or spicy)
  • add   4-6 slices thin streaky bacon
  • add   1 onion
  • add   2 tablespoons tomato puree (paste)
  • add   1 egg
  • add   seasoning, to taste (herbs, hot sauce)
  • add   1 tablespoon vegetable oil
  • add   4 ounces fresh breadcrumbs
  • add   1 teaspoon mustard


  1. 1 small (500 ml) loaf tin (optional, see intro).
  2. Preheat oven to 350°F.
  3. Heat oil in a frying pan, fry onion for about 8 minutes until golden brown, remove from the heat.
  4. With a sharp knife cut open the sausages, remove the meat from the casings and put in a bowl.
  5. Add the onion, tomato puree, mustard, breadcrumbs and egg.
  6. Add seasoning if needed, depending on the sausage meat you have chosen.
  7. Using your hands mix together well and shape into a large sausage, the length of the loaf tin.
  8. Wrap the bacon rashes around the sausage and put it in the loaf tin.
  9. Bake for 50 to 60 minutes, the bacon should be crisp and the meat cooked through.
  10. Let rest in the tin for 5 minutes, turn out, slice and serve!