Ingredients: |
Ingredients: 1 lb. pork and beef minced
1/2 cup rolled oats
1 egg, lightly whisked
1 small green apple, cored and coarsely chopped
3 gloves garlic, crushed
1/4 cup chopped fresh parsley
1 tbs. chopped fresh sage
2 tbs Worcestershire sauce
4 hard boiled eggs, peeled
10 cornichons
Mashed potatoes - to serve
Sage leaves, to serve
Bacon Jam:
1 tbs grapeseed oil
350g rindless bacon rashers, cut into thin strips
1 red onion, finely chopped
2/3 cup firmly packed brown sugar
1.3 cup apple cider vinegar
1/4 cup maple syrup
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Directions: |
Directions:Preheat oven to 180C/160 fan forced. Line a large baking tray with baking paper.
Place mince, oats, egg, apple, garlic, parsley, sage, and worcestershire sauce in a large bowl. Use your hands to mix until well combined.
Form mixture into a 14x28cm log on th lined tray. Make and indent down the length of the log. Place the boiled eggs in the indent creating one long row. Place the cornichons beside the eggs on one side. Use your hand to fold the mince mixture on the side, up and over the eggs and cornichons, to enclose them. Reshape into a neat loaf. Bake for 50 minutes.
Meanwhile, make the bacon jam, heat oil in a frying pan over medium-high heat. Add bacon and onions stirring for 10 minutes, or until golden brown. Add the sugar, vinegar, and maple syrup. Cook, stirring for 10-15 minutes or until thick and syrupy.
Spoon half the jam over the top of the meatloaf. Brush the sides with some of the remaining jam. Bake for an additional 10 minutes or until golden brown. Slice and serve with mashed potatoes. Spoon the remaining jam over the meatloaf and scatter with sage leaves. |
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