Preheat oven to 180°C (350°F). Heat the oil in a non-stick frying pan over medium heat. Add the onion and garlic and cook for 5-7 minutes or until softened. Allow to cool completely.⏱ 7 min
Line a 22cm x 8cm x 7cm tin with the pancetta slices, slightly overlapping. Set aside. Place the breadcrumbs and milk in a large bowl and set aside for 5 minutes or until the milk is absorbed. Add the onion mixture, rosemary, mustard, egg, pork and veal mince, chopped pancetta, salt and pepper and mix well to combine. Press the mixture into the tin and fold over any overhanging pancetta. Place the tin on a baking tray and bake for 40-45 minutes or until just cooked. Set aside for 5 minutes before inverting onto a tray lined with non-stick baking paper.⏱ 45 min
Bake for a further 5-10 minutes or until golden. Serves 6-8.⏱ 10 min