Texas meatloaf with guacamole

Preheat the oven to 190°C. Line a shallow-sided baking tray with baking paper.

Pan-fry the onion and bacon in a dash of oil until soft, but not brown. Cool

Mix together the onion and bacon, mince, rice, parsley Worcestershire sauce, tomato sauce or chutney and eggs. Shape into a large loaf on a prepared baking tray.

Bake in the preheated oven for 45 minutes. Remove the meatloaf, sprinkle the cheese on top and return to the oven for a further 8-10 minutes or until cheese has melted. Rest the meatloaf for 10 minutes before serving in thick slices with Tangy barbecue sauce, Texan style guacamole and potato wedges.
 

Texan-style Guacamole

Halve, stone, peel and coarsely mash the avocado with the lime rind and juice and Tabasco sauce. Deseed the tomato and finely chop the flesh. Stir into the mashed avocado with the onion, coriander, chilli and paprika if using.
 

Tangy Barbecue Sauce

Cook the onion and garlic in a dash of oil in a saucepan for 5-7 minutes until soft and lightly brown. Add the rest of the ingredients and simmer for 10 minutes. Serve cold.

_{This recipe is courtesy of Allyson Gofton's cookbook, Good Food Made Simple, photography by Alan Gillard}