with crispy sage and pancetta
ESSENTIAL MINCE MIXTURE
- 1 cup (70g) fresh breadcrumbs
- ¼ cup (60ml) milk
- 2 teaspoons fennel seeds
- 2 teaspoons sea salt flakes
- 1 teaspoon dried chilli flakes
- 500g pork mince
- 500g veal mince
- 1 tablespoon finely grated lemon rind
- 1 egg yolk
- 1 cup (80g) finely grated parmesan
- 2 tablespoons thyme leaves, chopped
- 4 cloves garlic, crushed
- 1 tablespoon Dijon mustard
- cracked black pepper
- 200g thinly sliced flat pancetta
- 2 tablespoons maple syrup
- ¼ cup sage leaves
- Prepare the essential mince mixture.
- Preheat oven to 180°C (350°F). Lightly grease a 10cm x 20cm (2-litre-capacity) loaf tin. Line the tin with the pancetta, overlapping the slices to cover the base and sides, allowing the excess to hang over the edges.
- Press the mince mixture into the tin+ and fold in the overhanging pancetta.
- Place in the oven and cook for 1 hour or until the meatloaf is cooked through and the pancetta is crisp.
- Remove the meatloaf from the oven and increase the oven temperature to 200°C (400°F). Allow the meatloaf to cool in the tin for 5 minutes. Remove from the tin and place, top-side up, on a wire rack set over a baking tray.
- Brush the top and sides of the meatloaf with the maple syrup, sprinkle with the sage leaves and roast for a further 5–8 minutes or until golden and caramelised and the sage is crisp.
- Slice to serve. Serves 4–6
NOTE: + Use the back of a spoon to press the mince mixture firmly into the tin. This will help the meatloaf hold its shape and give it an even texture.
*You can buy combined pork and veal mince from your butcher.
*Store meatloaf in an airtight container in the refrigerator for up to 3 days.
*To freeze, simply slice the cooked meatloaf and place between sheets of non-stick baking paper in an airtight container in the freezer. You can freeze meatloaf for up to 3 months.
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