This is a great meatloaf that given enough leftovers, will do double duty: hot in an evening and just as delicious cold with some artisanal bread and pickles the following lunch. If you wrap it in bacon before cooking, this would also be a great accompaniment to a buffet table. This meatloaf will take time to cook but to make it easy, all the preparation can be done in a food processor.
Pork and Tarragon Meatloaf
Prep time: 10 mins. Cook time: 45 mins. Serves 4
500g pork mince
2 cloves garlic
1 tbsp olive oil
1 tbsp tomato puree
3 rashers of bacon
1 slice of stale bread
Tarragon 2 tsp
Mixed herbs 1 tsp
Salt & pepper
Juice of 1 lemon
Method1. Preheat the oven at 200C.
2. Pulse the bread in the food processor until breadcrumbed and put in a large mixing bowl.
3. Pulse the onion and garlic together - you are aiming for a fine chopped texture. Add to the bowl.
4. Pulse the bacon and add to the bowl.
5. Add in the oil, tomato puree and egg and mix thoroughly.
6. Sprinkle in the dried herbs and the lemon juice. Add the pork mince and season. Mix well.
7. You can cook it either of these ways: a) in a lined (cake liner) 2lb loaf tin; or b) form the mix into a loaf shape and wrap with bacon and slide it onto a baking sheet.
8. Cook for 45 minutes. Leave to cool slightly before cutting it into slices. You should be able to achieve 8 generous slices.
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Love Mrs Jones x