A family favourite
However humble, the meatloaf has gained classic status for a reason. Tasty, comforting and versatile, it’s the ultimate crowdpleaser and, as a result, has remained a firm family favourite for generations. Serve this simple- to- make version for dinner wit
1 tablespoon extra virgin olive oil 1 large brown onion, finely chopped 3 cloves garlic, crushed 30 slices flat pancetta, rind removed 1 cup ( 70g) fresh breadcrumbs ¼ cup ( 60ml) milk 2 tablespoons finely chopped rosemary 1 tablespoon Dijon mustard 2 eggs 400g pork mince 400g veal mince sea salt and cracked black pepper
Preheat oven to 180° C. Heat the oil in a non- stick frying pan over medium heat. Add the onion and garlic and cook for 5– 7 minutes or until softened. Allow to cool completely.
Line a 22cm x 8cm x 7cm tin using 24 of the pancetta slices, slightly overlapping them ( see tips + tricks). Set aside.
Place the breadcrumbs and milk in a large bowl and set aside for 5 minutes or until the milk is absorbed. Chop the remaining pancetta and add it to the breadcrumbs with the onion mixture, rosemary, mustard, egg, pork and veal mince, salt and pepper and mix well to combine.
Press the mixture into the tin and fold over any overhanging pancetta. Place the tin on a baking tray and bake for 40– 45 minutes or until just cooked. Set aside for 5 minutes before inverting onto a tray lined with non- stick baking paper. Bake for a further 5– 10 minutes or until golden. Serves 6– 8.