Meatloaf is a great mince recipe to turn to when you’re feeding a crowd and this delicious version will have the whole family asking for seconds.
- 2 x 95g packets sliced pancetta, 6 slices reserved
- 1tbsp olive oil
- 4 banana shallots, peeled and finely chopped
- 3 garlic cloves, crushed
- 1 green chilli, chopped
- 1kg free-range pork mince
- 2 free-range eggs, beaten
- 60g breadcrumbs
- 1tbsp each chopped parsley and thyme
- For the tomato sauce
- 200g passata
- 100g baby plum tomatoes, halved
- For the spiced oven chips
- 8 medium desiree potatoes
- 2tbsp olive oil
- 1tbsp smoked paprika
- You will need:
- a 1.4-litre terrine mould or loaf tin
Heat the oven to 190C, gas 5. Line the terrine mould or loaf tin with slices of pancetta, slightly overlapping, reserving a few slices to cover the top.
Heat the oil in a large saucepan and gently cook the shallots, garlic and chilli until softened. Remove from the heat and allow to cool slightly. Mix with the mince, eggs, breadcrumbs and herbs until well combined. Put into the lined terrine mould and use the remaining pancetta to cover the surface.
Place in a large, deep roasting tin half-filled with hot water. Bake for 45 minutes-1 hour, until the juices run clear and the meat has shrunk from the edges slightly.
To make the sauce, fry the reserved pancetta slices until crisp and set aside. Add the passata to the pan and cook for 8-10 minutes until slightly reduced. Pour the sauce and the pancetta into a blender and whizz until smooth, then stir through the fresh tomatoes.
Heat the oven to 220C, gas 7. To make the oven chips, slice the unpeeled potatoes into wedges and toss with the oil and smoked paprika. Roast for 30-40 minutes until crisp.