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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This is great hot or cold; for a picnic or potlucks. I know some of the ingredients may sound weird, but give it a try. We like this for dinner served with cheesy mashed potatoes and if there is any left over its great for lunch the next day Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
2 cloves garlic, crushed |
1 cup fresh breadcrumb |
1/2 cup milk |
800 g pork and veal mince |
2 green apples, peeled and grated |
100 g pistachio nuts, shelled |
1 tablespoon chopped fresh oregano |
2 tablespoons chopped fresh parsley |
1 tablespoon tomato paste (ketcup) |
2 eggs |
salt and pepper |
20 slices thin pancetta or 20 slices bacon, rashers |
Directions:
1. Heat oil in fry pan, cook onion for about 5 minutes until soft, add garlic& cook for a further minute.
2. Place onion mixture in a bowl and let cool.
3. Soak breadcrumbs in the milk for about 5 minutes in a large bowl& then combine well with the mince, apples, nuts, herbs, tomato paste, eggs and onion mixture.
4. Season well with salt& pepper.
5. Mix ingredients well.
6. Line a 23cm x 8cm terrine or loaf tin with overlapping slices of pancetta or bacon.
7. Fill terrine/ loaf pan with the meat mixture.
8. Place the excess pancetta over the top of the meat.
9. Cover with foil.
10. Bake in a moderate over 180degrees for 45minutes.
11. Remove foil, then return to over for a further 20 minutes (the meatloaf will have shrunk away from the sides a little).
12. Leave to reast for about 5 minutes before draining any excess liquid and turning out.
13. Serve with cheesy mashed potatoes.
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