tips + tricks

Sunday Tasmanian - Tassie Living - - TASTE -

+ 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.

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