Delicious Meatloaf

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Minced pork		500g
Minced beef		500g
Olive oil		1 tbsp
Onion (large)		1 (200g)
Garlic		3 cloves
Pancetta		200g (30 slices)
White bread (or panko)		80g
Milk		80ml
Rosemary		1 tbsp
Worcester sauce		2 tbsp
Eggs		2
Gravy:
Meat juices		as required
Worcester sauce		2.5 tbsp
Tomato puree		1 tbsp
Sugar		1/2 tsp
Pepper		a little

Method

Cook

1h30min

Finely chop the onion and garlic, and soak the bread in the milk to soften it.

Pour the olive oil into a frying pan on medium heat and add the onions and garlic. Stir fry for 3 minutes until softened.

Finely chop the rosemary and 5 slices of pancetta.

Add the eggs, Worcester sauce and fried onions from Step 2 into the soaked bread from Step 1. Add the rosemary and pancetta from Step 3.

Mix together the minced pork and beef and season with salt & pepper. Add Step 4 and mix further. Preheat the oven to 200 ℃ (400℉).

Lay the remaining slices of the pancetta in a deep cake tin as shown and fill with the mixture from Step 5. Cover with the overhanging slices of pancetta.

Put the cake tin in an oven tray and bake in the oven at 200 ℃ for 55 minutes.

Pour out the cooked meat juices from the cake tin into a small pan.

Remove the meatloaf from the tin and turn it upside down on the oven tray. Bake for 10-15 minutes in the oven 200 ℃ until the pancetta is nicely browned .

Add the Worcester sauce, tomato puree, sugar and pepper to the cooked meat juices from Step 8 and simmer for 2-3 minutes to make a gravy.

Slice the meatloaf and serve alongside the gravy.

Tips & Note

● The oven tray is needed at Step 7 because the meat juice is likely to spill over whilst baking.
● At Step 9, it's easier if you put the oven tray upside down on the cake tin and turn it over. For the gravy, it is better to use the meat juices after Step 7 as it will be too greasy and unsuitable at Step 9.

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