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

Sunday Tasmanian - Tassie Living - - TASTE - Donna Hay

ba­sic meat­loaf

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

step 1

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.

step 2

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.

step 3

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.

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