tips + tricks
+ YOU CAN USE pancetta, prosciutto, bacon or speck to line your meatloaf tin. When lining the tin, it’s important to cover the base and sides completely by overlapping the slices.
+ USE THE BACK of a spoon to press the meat mixture down firmly. This helps the meatloaf to hold its shape and gives an even texture.
+ BEFORE TURNING out the meatloaf, allow it to stand for five minutes – this will help keep its shape. Returning the meatloaf to the oven will give it a lovely, caramelised crust.