Donna_Hay_maple-glazed meatloaf

Ingrediënten

• Essential mince mixture
  1 cup (70g) fresh breadcrumbs
• 1/4 cup (60ml) milk
• 2 teaspoons fennel seeds
• 2 teaspoons sea salt flakes
• 1 teaspoon dried chilli flakes
• 500 g pork mince
• 500 g veal mince
• 1 tablespoon finely grated lemon rind
• 1 egg yolk
• 1 cup (80g) finely grated parmesan
• 2 tablespoons thyme leaves — chopped
• 4 cloves garlic — crushed
• 1 tablespoon Dijon mustard
• cracked black pepper
• Meatloaf
  200 g thinly sliced flat pancetta
• 2 tablespoons maple syrup
• 1/4 cup sage leaves

Materiaal

• loaf tin (10cm x 20cm, 2-litre-capacity)
• wire rack
• baking tray

Bereiding

1. 1

   Prepare the essential mince mixture (combine all essential mince mixture ingredients).

2. 2

   Preheat oven to 180°C (350°F). Lightly grease a 10cm x 20cm (2-litre-capacity) loaf tin. Line the tin with the pancetta, overlapping the slices to cover the base and sides, allowing the excess to hang over the edges.

3. 3

   Press the mince mixture into the tin and fold in the overhanging pancetta. (Use the back of a spoon to press the mince mixture firmly into the tin. This will help the meatloaf hold its shape and give it an even texture.)

4. 4

   Place in the oven and cook for 1 hour or until the meatloaf is cooked through and the pancetta is crisp.⏱ 60 min

5. 5

   Remove the meatloaf from the oven and increase the oven temperature to 200°C (400°F). Allow the meatloaf to cool in the tin for 5 minutes. Remove from the tin and place, top-side up, on a wire rack set over a baking tray.⏱ 5 min

6. 6

   Brush the top and sides of the meatloaf with the maple syrup, sprinkle with the sage leaves and roast for a further 5-8 minutes or until golden and caramelised and the sage is crisp.⏱ 8 min

7. 7

   Slice to serve. Serves 4-6.