Method

• 1.
  Preheat the oven to 180°C. Line a baking tray with foil, then baking paper. Grease the long edges of an 11.5cm x 31cm (top measurement), 2L (8-cup) loaf pan and line with baking paper, leaving a little overhanging the edges.
• 2.
  Place beef mince, pork mince and paprika in a bowl and combine well using your hands. Set aside.
• 3.
  Place leeks on a microwave-safe plate and microwvae on high for 4 minutes or until softened, then stand for 5 minutes to cool slightly. Once cool enough to handle, peel and discard 2 outer layers, then trim to fit lengthways in prepared loaf pan.
• 4.
  Heat oil in a frypan, add onion and cook, stirring occasionally, for 5 minutes or until softened. Add bacon and garlic, and cook, stirring occasionally, for 5 minutes or until bacon is golden. Add muscat and cook, stirring, for 1-2 minutes or until reduced and syrupy. Remove from heat and stand for 5 minutes or until cooled slightly.

• 5.
  Add muscat mixture, breadcrumbs, egg and cheese to mince mixture and combine well using your hands. Season well.
• 6.
  Using wet hands, press half the meatloaf mixture into the base of the prepared loaf pan, top with leeks, then top with remaining meatloaf mixture, pressing down firmly. Bake for 30 minutes, then carefully turn partially cooked meatloaf out onto the prepared tray.
• 7.
  Meanwhile, for the glaze, combine all the ingredients in a saucepan over medium-high heat, bring to a simmer and cook, stirring constantly, for 1 minute or until heated through. Remove from heat and set aside.
• 8.
  Pour the glaze over meatloaf, brushing evenly over top and sides. Bake glazed meatloaf for 50-60 minutes or until cooked through.
• 9.
  Remove meatloaf from oven and stand for 10 minutes to cool slightly, then thickly slice and brush with any glaze remaining in pan before serving.