Italian Meatloaf

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: 1 hr 35 mins
• Serves: 4

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.