Meatloaf with Heirloom Tomatoes and Basil

2019-01-04 -

MEATLOAF

350 grams beef scotch

250 grams pork belly

100 grams pancetta

1 onion, brunoise (chopped finely) 3 garlic cloves, crushed

50 grams parmesan

100 grams sourdough bread, sliced and

soaked in milk

25 grams chopped parsley

100 grams chopped blanched kale 1 tablespoon dried Italian herbs 1 teaspoon curing salt

5 grams flaky salt

1 tablespoon freshly cracked pepper

TOMATO SAUCE

100ml olive oil

1 onion, chopped

30 grams garlic, chopped

1 tablespoon thyme, picked and chopped 500 grams roma tomatoes

1 tablespoon tomato paste

200ml white wine

1 cup chicken stock

2 cups tomato pulp or passata

1 handful basil stalks (optional)

TO SERVE

300 grams heirloom tomatoes 20 basil leaves

50 grams parmesan, to shave

300 grams tomato sauce (see recipe)