Pork Meatloaf

Time

Serves

Ingredients

• 1kg Field & Flower pork mince
• 16 rashers Field & Flower streaky bacon
• 100g quinoa
• 1 white onion, finely chopped
• 15 dried apricots, chopped
• 1 handful pistachio nuts, chopped
• 2tsp fennel seeds, ground
• 2tsp thyme
• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 180°C/Gas 4.
2. Cook the quinoa by boiling it in a pan with double the amount of water for 15-18 minutes.
3. In a bowl mix the pork, cooked quinoa, onion, apricots, pistachio nuts, fennel seeds, thyme, salt and pepper, until well combined.
4. Line another bowl with bacon. Starting from the centre, work your way around the bowl, slightly overlapping each piece of bacon.
5. Fill the bacon lined bowl with the pork mixture and press to firmly pack. Bring the bacon back over the pork, so that it is fully covered.
6. Cook for 40 minutes. Remove from oven, drain liquid and turn out on to an ovenproof dish. Cook for another 20 minutes, allowing the bacon to turn crisp.
7. Remove from oven and allow to rest for 10 minutes before carving. Serve with creamy mashed potatoes, leeks and cabbage sautéed with caraway seeds.