Italian Meatloaf

Submitted by Annetty

"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"

 

• Ready In: 1hr 35mins
• Ingredients: 14
• Serves: 4

ingredients

• 14.79 ml olive oil
• 1 onion, finely chopped
• 2 clove garlic, crushed
• 236.59 ml fresh breadcrumb
• 118.29 ml milk
• 800 g pork and veal mince
• 2 green apples, peeled and grated
• 100 g pistachio nuts, shelled
• 14.79 ml chopped fresh oregano
• 29.58 ml chopped fresh parsley
• 14.79 ml tomato paste (ketcup)
• 2 eggs
• salt and pepper
• 20 slice thin pancetta or 20 slice 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.