Soften the roll in cold water. Finely chop the onions and garlic. Squeeze excess moisture from the roll and mix into the minced meat with the onion, garlic, liver and eggs and season with salt, pepper, paprika and mustard.

Shape the mixture into a loaf. Line a roasting tin with half the bacon rashers, place the meat loaf in the tin and cover with the remaining bacon.

Roast the meat loaf on the second shelf from the bottom of a hot oven (220°C, 425°F, gas 7) for 45 minutes, basting from time to time with the stock, then remove the meat loaf from the tin and keep it warm.

Dilute the cooking juices with the remaining stock and a little hot water and heat in a saucepan. Stir the cornflour into the soured cream and use to thicken the sauce.