Spring time is pork time and the list of dishes you can make is only limited by your imagination. If you don’t like pork replace it with another meat but don’t miss out on this tasty visual winner for the family.
Ingredients to feed eight
- 1½ kg pork mince
- Sea or lake salt to taste
- Freshly cracked black pepper to taste
- 3 tablespoons of roughly chopped flat leaf parsley
- 1 teaspoon fennel seeds
- 3 tablespoons Extra Virgin olive oil
- 8 boiled and shelled free range eggs
- 12 to 20 slices of flat pancetta
- 2 large Spanish onions
- Red wine vinegar
- Mix your meat with salt and pepper, parsley, fennel seeds and extra virgin olive oil until well combined.
- Line your terrine tin (the one I used is 25 cm long, 10 cm wide with a round bottom about 6 cm deep) with the pancetta slices.
- Now fill the pan with half the meat mixture, pressing a slight hollow in the centre.
- Line most of the length of the hollow with two rows of boiled eggs in a zig zag line so that no two eggs are exactly side by side.
- Now cover the eggs with the rest of the meat mixture and cover with any remaining slices of pancetta (if any, this is not essential).
- If you have no pancetta left, drizzle a robust olive oil over the meatloaf and bake in a pre-heated oven at 175°C for one and a half to two hours depending on your oven, to achieve an internal temperature of 60°C and then rest.
- Slice the spanish onion and fry in a little olive oil until soft then add some red wine vinegar and stirfry for a further minute.
- Tip the meatloaf upside down out of the pan then serve with your stir fried onion, favourite salad, mash potato or vegetables.