AT A GLANCE
This meat loaf goes perfectly with bread and butter pickles, a green salad and English mustard.
|01||To make tomato salsa, preheat oven to 180C. Place tomatoes, garlic and thyme on a baking tray. Season generously with sea salt and freshly ground black pepper and drizzle with half the olive oil. Roast for 35-40 minutes. Cool, then transfer tomatoes and garlic to a chopping board and roughly chop. Transfer to a bowl, adjust seasoning, add red wine vinegar and remaining olive oil and combine well.|
|02||To make meat loaf, preheat oven to 200C. Melt butter and olive oil in a frying pan over medium heat. Add onion, garlic and celery and cook, stirring, for 5 minutes until softened. Add Worcestershire sauce and cook, stirring, for I-2 minutes. Transfer to a large bowl. Add pork, veal, bread, parsley and egg and season generously with sea salt and freshly ground black pepper. Mix to combine with your hands.|
|03||Place pancetta slices, overlapping, in a 5-cup terrine mould. Place half the meat loaf mixture in the mould and press down. Add eggs and cover with remaining meat loaf mixture. Place mould in a baking tray. Pour boiling water into the tray so that it comes halfway up the sides of the mould.|
|04||Bake in a preheated oven at 200C for 50 minutes or until a meat thermometer registers 68C when inserted in the middle. Remove from oven and allow to cool, covered with foil, for 5 minutes. Serve either hot or cold with tomato salsa, green salad, bread and butter pickles and English mustard.|