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Introduction
Delicately spiced free-range pork with notes of pepper and caraway seeds, the meat coarsely chopped before wrapping in dry cured pancetta is oven ready and comes with a rustic tomato sauce ready to simply warm through and serve alongside creamy mashed potatoes and cabbage hearts.Method
- Preheat your oven to 180°C for fan assisted or 200°C (gas 6) for ovens without a fan.
- Place the meatloaf into the middle shelf of the oven on a roasting tray.
- Roast for 40 to 45 minutes basting once or twice as the pancetta fat renders as it cooks until the core temperature reaches a minimum 70°C.
- Meanwhile in a separate pan gently reheat the tomato coulis stirring occasionally until piping hot throughout.
- Remove the meatloaf from the oven, drain away any excess fat then sit the meatloaf on top of the tomato sauce and place back in the oven to bake for a further 10 minutes.
- Rest for a few minutes before carving.
to serve:
- Creamed potatoes and buttered cabbage hearts.
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