A rustic style meat loaf with an egg centre scrumptious served hot or cold. A lovely accompaniment to a picnic.
Prep: 15 minutes
Cook: 50-60 minutes
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1-2 carrots (dependant on size of carrot), peeled and finely chopped
1 celery stick, finely chopped
8 sage leaves, finely chopped
1 tbsp finely chopped oregano
1 tbsp finely chopped rosemary
500g beef mince (you can also use a combination of pork and veal mince)
50g fresh white breadcrumbs, soaked in 2 tbsp milk
1 egg beaten
maldon salt or similar soft flake salt and freshly ground black pepper
To line loaf or terrine container and assemble
10 rashers of rindless streaky bacon
4 sage leaves
a little olive oil to grease container
3 boiled eggs, peeled
Heat the olive oil in a frying pan over a moderate heat. Sauté the onions in the pan until translucent. Stir in the garlic, carrot, celery and herbs. Sauté for 2-3 minutes so that they are aromatic, stirring regularly. Remove from the heat and leave to cool.
Preheat the oven to 200°C. Place the mince, milk soaked breadcrumbs, beaten egg, cooled onion mixture and a little seasoning in a large bowl. With clean hands mix all the ingredients together until well combined.
Lightly grease a loaf or terrine container. Stretch out the bacon with the side of a knife. Lay three or four rashers of bacon lengthwise over the base of the container. Lay sage leaves on the rashers. Lay the remaining rashers of the bacon widthwise so that the container is well covered. Fill the container with just under half of the mince mixture pressing it down and distribute evenly. Lay the eggs across the centre of the mince lengthwise. Place the remaining mince over the eggs evenly distributing it and sealing in the eggs. Cover the top of the meatloaf with foil. The meatloaf can be refrigerated at this stage if preparing in advance to serve hot.
Place the meatloaf on the centre shelf of the preheated oven and leave to cook for 50-60 minutes. When cooked remove from the oven and leave to rest for 5-10 minutes before turning out. If serving cold leave in the container and refrigerate until ready to serve.