1.Heat oil in large frying pan, add onion, garlic and celery; cook, stirring, until onion is soft. Add apple; cook, stirring, until all the liquid has evaporated, cool.
2.Preheat oven to 180°C/160°C fan forced.
3.Combine onion mixture with both minces, breadcrumbs, sage and egg in large bowl.
4.Transfer mince mixture to large sheet of plastic wrap; use wrap to roll mixture into 8cm x 24cm log, discard plastic. Wrap bacon around log, alternating extra apple slices with bacon.
5.Place meatloaf onto an oiled oven tray, brush all over with half of the warmed jelly. Roast, uncovered, in oven about 45 minutes or until meatloaf is cooked through and bacon is browned and crisp, brushing halfway through cooking with remaining jelly.
This meatloaf could also be made with coarse chicken mince. It can be served cold or sliced thinly on sandwiches.Note