Meatloaf with fig glaze

SERVES 6 PREP AND COOK TIME 1 HOUR

2 slices (90g) white bread

½ cup (125ml) milk

1 tablespoon extra virgin olive oil 1 medium (120g) carrot, chopped finely 1 trimmed (100g) celery stick, chopped finely

3 (75g) shallots, chopped finely

2 cloves garlic, crushed

1kg minced pork and veal (see Test Kitchen tips, below)

1 tablespoon finely chopped fresh marjoram leaves

⅓ cup (110g) fig jam

½ cup (115g) glacé ginger

1 tablespoon boiling water

CARAMELISED SHALLOTS 30g butter

8 (200g) shallots, halved

¼ cup (60ml) dry red wine 6 fresh bay leaves

1 Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with baking paper.

2 Place bread and milk in a large bowl; stand for 10 minutes or until milk is absorbed.

3 Meanwhile, heat oil in a large saucepan over medium-high heat; cook carrot, celery, shallots and garlic for 5 minutes or until soft.

4 Add carrot mixture to bread mixture with pork and veal, and marjoram; season. Mix well.

5 Shape meatloaf mixture into a 20cm log in the centre of a 40cm piece of baking paper. Using the baking paper as a guide, roll to form a 30cm log. Transfer meatloaf on paper to oven tray.

6 Process jam, ginger and water until smooth; brush over meatloaf.

7 Bake meatloaf for 45 minutes or until cooked through and browned.

8 CARAMELISED SHALLOTS Melt butter in a small ovenproof frying pan over medium heat; cook shallots, stirring, 5 minutes or until softened slightly. Add wine; bring to the boil. Transfer pan to the oven; cook for 15 minutes. Add bay leaves; cook for a further 5 minutes or until shallots are tender and caramelised.

9 Serve meatloaf topped with shallots.

Not suitable to freeze or microwave.