Bacon & brinjal roll

Two of my favourites – bacon and brinjals! I could easily eat bacon three times a day and I just LOVE the creamy texture and taste of brinjals, so I decided to try these out in a type of meatloaf roll:

Bacon & brinjal roll

The result – salty bacon meatloaf, with a creamy centre of brinjals {or eggplant} and a hint of cumin. {Cumin & brinjals go oh so well together!}

What’s also great about this dish, is that you can make it a bit in advance, say in the afternoon, to be reheated later. {Running club on Wednesdays, remember?!}

So, you will need:

Streaky bacon rashers {enough to form a 15cm roll)

500g venison mince {you can use any type, I suppose}

1 medium brinjal, chopped into small cubes

1 onion, chopped

1tsp cumin

1/2 tsp paprika

1/2 tsp salt

1 tsp Peppadew spice

1 egg

1 green chili, finely chopped

1/2 tsp cayenne pepper

1 tbs chopped Italian parsley

Olive oil

In a skillet, heat the olive oil and saute the onions until soft. Add the cumin and parpika and let the spices fry off. Add the brinjals and cook until soft. Set aside.

In a bowl, mix the mince with the egg, Peppadew spice, cayene pepper, salt, chili & parsley.

Lay a sheet of cling wrap on your work surface and carefully arrange the bacon rashers to form a solid layer. Spoon the mince mixture on top and pat it down. Next, spoon the brinjal mixture onto the mince and carefully start to roll it.

Once you have a nice roll, remove the cling wrap and secure it with some twine.

Place it into an oven dish and bake at 180C for 40 minutes.

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This went nicely with a simple salad of roasted beetroot, mixed lettuce leaves, feta cheese and pecan nuts. Drizzle the salad with balsamic glaze and olive oil.


{A few other top bacon goodies to try SOON are: Bacon Jam and bacon biltong – can I just say Oh My Goodness!!}

Moroccan-inspired meatloaf with a Mediterranean salad

Tonight I made a meatloaf {I know, I know..! But seriously, it can be yum.} with Moroccan-inspired flavours, along with a Mediterranean salad of green beans, roasted red peppers, cherry tomatoes and capers.

As it’s Wednesday and we had running club right in the middle of dinner prep time, I needed to make something in advance that can just be heated up later. It also needed to be something that doesn’t take up a lot of prep time, because I was busy baking some seriously delicious cupcakes {will post recipe and pics tomorrow!} and I’m also trying to cut down on multi-tasking…

Right, so here’s my recipe for Moroccan-inspired meatloaf with a Mediterranean salad:

For the meatloaf, you will need:

500g mince {I used venison}

1 egg

1 cup of puréed pumpkin

1tsp each of peppadew spice, salt and cumin

2 red chillies, finely chopped

1 large clove of garlic, finely chopped

Mix all together and place in a greased loaf pan and bake at 180C for an hour until cooked through. The meatloaf is quite juicy because of the pumpkin, so you won’t get that brick-like texture!

For the salad, you will need:

4 small red peppers

green beans {about a handful}

cherry tomatoes


olive oil

freshly ground sea salt

red wine vinegar

Roast the peppers by placing under the oven’s grill for 30 minutes, rotating as it blackens. When blackened all around, place in a glass bowl and cover with cling wrap. Let it cool.

Boil beans in salty water until just tender, blanch with cold water. Let it cool.

Once the peppers have cooled, peel off the charred skin and remove the seeds. Tear into strips and toss with the beans. Add cherry tomatoes, leaving some whole and chopping a few. Add the capers, drizzle with olive oil and the vinegar and finish off with a sprinkle of ground sea salt.


{I would serve the meatloaf with a dried peach and prune compote, but I honestly forgot to make it! Oops..}

Moroccan-inspired meatloaf Mediterranean Red Pepper Salad