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Meat loaf with tomato salsa


This meat loaf goes perfectly with bread and butter pickles, a green salad and English mustard.

You'll need

1 tbsp butter 1 tbsp extra-virgin olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 celery stalk, finely chopped 2 tsp Worcestershire sauce 350 gm minced pork 350 gm minced veal 1 thick slice ciabatta bread, soaked in cold water, crumbled ½ cup loosely packed flat-leaf parsley leaves, finely chopped 1 free-range egg, lightly beaten 3 hard-boiled eggs 20 (about 50 gm) thin pancetta slices   Tomato salsa 4 vine-ripened tomatoes 4 cloves garlic 1 sprig thyme 60 ml (1/3 cup) extra-virgin olive oil 1 tbsp red wine vinegar To serve: green salad, bread and butter pickles and English mustard

Method

  • 01
  • To make tomato salsa, preheat oven to 180C. Place tomatoes, garlic and thyme on a baking tray. Season generously with sea salt and freshly ground black pepper and drizzle with half the olive oil. Roast for 35-40 minutes. Cool, then transfer tomatoes and garlic to a chopping board and roughly chop. Transfer to a bowl, adjust seasoning, add red wine vinegar and remaining olive oil and combine well.
  • 02
  • To make meat loaf, preheat oven to 200C. Melt butter and olive oil in a frying pan over medium heat. Add onion, garlic and celery and cook, stirring, for 5 minutes until softened. Add Worcestershire sauce and cook, stirring, for I-2 minutes. Transfer to a large bowl. Add pork, veal, bread, parsley and egg and season generously with sea salt and freshly ground black pepper. Mix to combine with your hands.
  • 03
  • Place pancetta slices, overlapping, in a 5-cup terrine mould. Place half the meat loaf mixture in the mould and press down. Add eggs and cover with remaining meat loaf mixture. Place mould in a baking tray. Pour boiling water into the tray so that it comes halfway up the sides of the mould.
  • 04
  • Bake in a preheated oven at 200C for 50 minutes or until a meat thermometer registers 68C when inserted in the middle. Remove from oven and allow to cool, covered with foil, for 5 minutes. Serve either hot or cold with tomato salsa, green salad, bread and butter pickles and English mustard.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 4 people

Featured in

Apr 2007

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