Beef and baked bean meatloaf

Preheat the oven to 170°C.

Line a deep sided 2 litre terrine tin (approx.. 27 x 11 x 11cm) with baking parchment, making sure there's plenty overlapping.

Line the base and sides with the bacon, also letting it hang over the sides.

Mix everything except the tomatoes together and season with 2 teaspoons fine salt and some pepper. This easiest done with clean hands.

Place half the mixture into the tin and press flat.

Pour the tomatoes over to top of the meatloaf, then fold the bacon over the top of the tomatoes.

Fold the overhanging parchment over then seal tightly with tin foil.

Sit the terrine tin in a roasting dish (the juices will bubble out a little) and bake in the centre of the oven for an hour.

Peel the foil off and turn the temperature up to 200"C and continue cooking for another 15 minutes (or until bacon has browned nicely).

Remove from the oven and leave to rest in the loaf tin for at least 20 minutes. Drain out excess meatloaf liquid into a bowl and turn out onto your serving dish.

To serve, either eat this hot from the oven with vegetables. Or serve in cold sliced with a fresh salad.

The leftover mixture will make about 8 medium sized rissoles.

Add a raw egg to the leftover meatloaf mixture and mix through thoroughly. This is easiest done with clean hands. This will help the rissoles to hold together when frying or barbequing.

Fry or barbeque rissoles in shallow oil for about 4-5 minutes either side until nicely browned and cooked through.

Serving options: As a snack with a dipping sauce, as burger patties in a Kiwi Burger or alongside some steamed vegetables or salad. This recipe serves four.