Friday, 22 January 2010

Pork meat loaf

This is one that tends to get made when the self-imposed ban on processed sandwich meat gets too much to bear and a meaty sandwich for work is in order. Will do sandwiches for two for about three or four days depending on how greedy you both are (ie, how many sandwiches you want). The harder you press everything together, obviously the firmer it is and thus the easier it is to slice thinly.

I always make this in a silicone loaf tin so there's no sticking but honestly it'll be fine in a regular one as it shrinks away from the sides.

2 packs of pork mince, which is about 900g-1kg
1 large onion, grated or chopped very finely
1 large Bramley cooking apple
1 garlic clove, crushed
half a tsp salt
ground black pepper to taste
dried sage, to taste (but be generous)
sea salt flakes (ie Maldon) to top

Mix everything together in a large bowl.

If you're using a metal tin, give it a wipe with some oil or a light going over with some spray oil, but don't sweat it too much.

Cook for about 1.5 hours on GM 6, around 200 degrees. Allow for fan ovens speeding it up. Do check it at about the hour and ten mark, but be careful when fishing it out of the oven because all the fiendishly hot meat juices and fat will be around the loaf in the tin. Don't worry, you get rid of those later.

When it's cooked, allow it to cool down in the tin and then gently turn it out onto some kitchen paper to drain/cool fully. Then it's up to you really - it can be wrapped in foil and kept very well in the fridge for several days.

Serving suggestions:

On sandwiches with any kind of pickles (onion relish is awesome though)
Warmed through with scrambled egg
Cubed and added to tomato sauce with pasta

....yeah, it's a keeper.

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