Meatloaf with fig glaze

SERVES 6 PREP + COOK TIME 1 HOUR 10 MINS

2 slices 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 shallots (75g), chopped finely

2 cloves garlic, crushed

1kg minced pork

1 tablespoon finely chopped fresh marjoram leaves

1⁄3 cup (110g) fig jam

½ cup (115g) glacé ginger

1 tablespoon boiling water CARAMELISED SHALLOTS

50g butter

12 French shallots (300g), 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 medium frying pan over medium-high heat; cook carrot, celery, shallots and garlic for 5 minutes or until soft. Add carrot mixture to bread mixture with pork and marjoram; season well. Mix well.

4 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.

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

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

7 CARAMELISED SHALLOTS Meanwhile, melt butter in a small ovenproof frying pan over medium heat; cook shallots, stirring, for 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.

8 Serve meatloaf topped with shallots. Suitable to freeze.