Mike Van de Elzen: Great Meatloaf

The Sunday Session with Francesca Rudkin

Great Meatloaf

Cook time: 1 hour

Prep time: 30 minutes

Serves: 6-8

1 white onion, finely diced

500g pork mince

500g beef mince

1 ½ cups grated courgettes

2 cloves garlic

½ tsp white pepper

1 tbsp Dijon mustard

1 cup breadcrumbs

½ milk

2 tbsp vegetable oil

1 egg

6 tbsp grated Parmesan

8 slices Parma ham or thin bacon

½ cup roughly chopped parsley, thyme and rosemary

To serve - homemade tomato sauce, grated parmesan cheese, keep a little bit of parsley for garnish

Preheat oven to 180*.

Combine the breadcrumbs and milk and allow to soften. Heat a fry pan and slowly fry the onion and garlic until soft.

Take a tea towel and place the grated courgettes into the centre, bundle up the courgette and squeeze out as much water as possible.

In a large bowl, combine the mince, breadcrumbs, mustard, garlic, onion, mixed herbs, courgettes and season well.

Lightly oil a loaf tin and line with the Parma ham, overlapping slightly. Press in the meat filling, folding over the remaining Parma ham over the top. Cover with tinfoil and bake for 30 minutes before removing the tinfoil and continue to cook for a further 30 minutes

After this time, pull out the meatloaf and lightly press down with a chopping board and allow to cool.

To serve: Turn out the meatloaf into a roasting tray and pour over the tomato sauce. Top with grated parmesan and grill in the oven until golden. Top with chopped parsley.

Enjoy!

See omnystudio.com/listener for privacy information.