Toots,

This is my Grannies recipe which my Mum always cooked and I now cook:

450g minced beef
450g minced pork
2 medium onions & cut into chunks
2 cloves of garlic, peeled
4 tablespoons fresh herbs chopped (I use thyme, parsley, oregano) or 1 tablsepoon of dried mixed herbs
1 egg
3 slices bread, crusts off, cut into 1cm cubes
3 tablespoons milk
1/2 tablespoon mustard Keens mustard powder
2 tablsepoons Worcestershire sauce
100 ml white wine
8 slices bacon
salt and pepper

Pre-heat oven to 150`c

1. In a food processor, chop the onions & garlic
2. Add the meat & herbs
3. In a little bowl, soak the bread in the milk with salt and pepper and then crumble the bread into crumbs with your hands
4. Add these crumbs, the mustard, the wine and the Worcestershire sauce to the meat etc in the processor and pulse to really combine everything together with the egg.
5. Pack the whole lot into a non-stick 1kg loaf tin
6. Lay the bacon over the top, overlapping
7. Cover tightly with foil
8. Place in roasting dish & pour hot water so it comes about half way up the side of the load tin
9. Cook for 2.5 hours

My Granny used to serve it cold with salad, so she used to leave it on the tin until it was cold, but put a few heavy tins on top to press it down so it was easier to slice.

Even if you serve it hot, leave it in the tin for 30 mins to let it "rest" and this way it should come out in one piece!