Preheat the oven 200℃

Weave the bacon. Lay slices of bacon side by side on a piece of parchment paper. Lift every other slice, and lay a new slice across. Lay the lifted slices back on top of the one across. Alternate lifting the slices, until you have weaved the whole thing.

Mix the meats with salt, pepper, breadcrumbs and the eggs. Form a loaf in an ovenproof pan. Flip the bacon weave on the meatloaf, and tuck the bacon under the meatloaf.

Cook the meatloaf in the oven fore about 30 minutes. Add about 240ml of water to the pan, this will later be used for the sauce. Cook for 20-30 minutes more until the it reach a center temperature about 75℃.

Pour the pan drippings into a sauce pan and heat it. Add milk and redcurrant jelly. and thicken the sauce with milk and flour.

Season with redcurrant jelly and salt.