Lately, Sunday afternoons at my house have stopped becoming lazy, quiet affairs. Once three o’clock hits, we start rustling up recipes that we’ve been scouring the internet for the whole week before and we start to get our Nigella on. Personally, I blame all the cooking shows and competitions on TV lately for my lofty culinary goals. I’m left believing that I too can temper and reduce white chocolate and that white truffle risotto is really only a matter of stirring well (and crafty TV editing).

This also leaves the family with a great way to be productive and bond on a Sunday afternoon instead of just lumping around our laptops not talking to each other. This Sunday was a complete success thanks to this amazing recipe: Ed’s Mother’s Meatloaf courtesy of my Domestic Goddess. The perfect Sunday dinner dish, partly because it’s just that darn good and partly because the leftovers make amazing cold meatloaf sandwiches to greet the new week with. And since I am a such a history nerd I have to add that this recipe has a great vintage. It’s traced back to the turn of the century when food was fuel and cooking was all about honest, real good food so the dish is really quite filling –not something I’d eat on a daily basis but who can resist comfort food on a Sunday night?

Also, really. It’s egg, wrapped in meat, wrapped in BACON. How is THAT for comfort food?

You're a heart attack, just the kind I like

Ingredients

A packet of minced meat

4 onions

An egg

100g of breadcrumbs

1 tsp worcester sauce.

3 hard-boiled eggs

A packet of streaky bacon.

Duck fat/butter and a little oil

Optional

Salt and pepper to taste

I put some two teaspoons of pickled relish for some tang

All you need to do is..

1.Chop the 4 onions finely and cook them in a frying pan with some butter and a little oil until they are a light golden brown. Add a pinch of salt to the onions while cooking so that it absorbs up all the water and doesn’t turn the onions crispy.

2. Mix the minced meat, egg, onions, breadcrumbs and worchester sauce in a bowl until combined.

2. Split the mixture in half, and create the bottom of the loaf by flattening half of the mixture onto a baking tray into a loaf-like shape, making slight wells for the eggs.

3. Arrange the eggs on top of the meat loaf.

4. Shape the rest of the meat around the eggs to finish the loaf-like shape.

5. Wrap the bacon around the meatloaf, being sure to tuck it underneath and covering as much of the loaf as possible.

6. Bake in a hot oven (180-ish) for about 1hour

7. Serve and enjoy!