Crunchy parmesan veal and pork meatloaf
Give your usual meatloaf a new lease on life with this pork and veal meatloaf recipe.
Ingredients:
- 4 slices of white bread
- 2 ½ tablespoons of olive oil
- 4 sliced green onions
- 2 chopped garlic cloves
- 750g of pork and veal mince
- 1 egg
- 1 tablespoon of Rosella green tomato chutney
- ⅓ cup of chopped flat-leaf parsley, fresh
- ¼ cup of grated parmesan
- 1/3 cup of sliced Kalamata olives
- Baby rocket
Method:
1. After preheating your oven to 180°C (160°C if fan forced) grease and line a loaf pan.
2. Process four slices of white bread in a food processor for five seconds, creating coarse breadcrumbs. Set aside two cups and process remaining crumbs until fine. Set aside three quarters of a cup of fine bread crumbs.
3. Heat pan over medium heat with two teaspoons of olive oil. Add garlic and onion, cook for two to three minutes or until soft. Stir often.
4. In a medium bowl, combine and mix garlic and onion, egg, tomato chutney, pork and beef mince, olives, and half of the parsley with fine breadcrumbs. Add salt and pepper.
5. Press mixture into pan and smooth.
6. Combine coarse breadcrumbs with remaining olive oil and parsley. Mix and add salt and pepper.
7. Spread evenly over mixed mince. Press.
8. Bake until golden, approximately 50 minutes.
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Sautéed lamb with tomato and vegetables