Preheat the oven to 180C.

Pour the oil into a saute pan and set over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes. Remove from heat and allow to cool.

In a mixing bowl, stir together eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce and milk.

Place the mince into another bowl and pour egg mixture over the meat. Add breadcrumbs, sage, onion and garlic to the bowl. Season with salt and pepper.

Knead the meat together with the other ingredients until well blended.

Transfer to a baking tray and form into a loaf. Wrap the bacon slices lengthwise over the top and tuck them under the loaf, to completely cover the meat.

Bake for 1 hour or until an instant-read thermometer inserted into the centre of the loaf reads 160C.

Remove from the oven and set aside to rest for 5 minutes. Slice and serve with mushroom sauce and mashed vegetables such as celeriac or swede.

To prepare the mushroom sauce: Heat 2 tablespoons butter in a saute pan, add the garlic, shallots and portobellos, and saute until soft.

Bring the gravy to a boil in another saucepan, and reduce by a quarter. Remove from heat and add ground porcini.

Add vinegar and sugar to the mushrooms, reduce to syrup. Add the beer, reduce. Add the gravy, place saucepan over low heat, and stir until gravy thickens. Stir in remaining butter just before serving.