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.
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
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.