- 2 slice (90g) white bread
- 1/2 cup (125ml) milk
- 1 tablespoon olive oil
- 1 medium_piece (120g) carrot, finely chopped
- 1 (100g) trimmed celery stick, finely chopped
- 3 (75g) shallots, finely chopped
- 2 clove garlic, crushed
- 1 kilogram minced ground pork and veal
- 1 tablespoon fresh marjoram leaves, finely chopped
- 1/3 cup (110g) fig jam
- 1/2 cup (115g) glacé ginger
- 1 tablespoon boiling water
- 30 gram butter
- 8 (200g) shallots, halved
- 1/4 cup (60ml) dry red wine
- 6 fresh bay leaves
- 1Preheat oven to 200°C/400°F. Line a large oven tray with baking paper.
- 2Place bread and milk in a large bowl; stand 10 minutes or until milk is absorbed.
- 3Meanwhile, heat oil in a large saucepan over medium-high heat; cook carrot, celery, shallots and garlic for 5 minutes or until soft.
- 4Add carrot mixture to bread mixture with pork and veal, and marjoram; season well. Mix well.
- 5Shape meatloaf mixture into a 20cm (8-inch) log in the centre of a 40cm (16-inch) piece of baking paper. Using the baking paper as a guide, roll to form a 30cm (12-inch) log. Transfer meatloaf on paper to oven tray.
- 6Process jam, ginger and water until smooth; brush over meatloaf.
- 7Bake meatloaf 45 minutes or until cooked through and browned.
- 8Meanwhile, make caramelised shallots. Melt butter in a small ovenproof frying pan over medium heat; cook shallots, stirring, 5 minutes or until softened slightly. Add wine; bring to the boil. Transfer pan to the oven; cook 15 minutes. Add bay leaves; cook a further 5 minutes or until shallots are tender and caramelised.
- 9Serve meatloaf topped with shallots.
Some butchers sell a pork and veal mince mixture. If it is not available as a mixture, buy 500g pork mince and 500g veal or beef mince. This recipe can be prepared 8 hours ahead to the end of step 6. It is best to cook the meatloaf just before serving so it retains its moisture. If you don't have an ovenproof frying pan, use a flameproof baking dish or transfer the shallot mixture from the frying pan to an ovenproof dish.
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