Bat out of hell

OK, I own up, no bats were used in the making of this dish, but it's impossible to be of a certain age and not associate any kind of meat loaf with a certain well known record - as they used to be called!!
We're certainly very pleased with the performance of the loaf tins for making bread and I've been making rather a lot of cakes too......

... but in order to demonstrate how versatile they are, I wanted to make a savoury dish too.

This is a tasty meatloaf, with a bit of zing from the addition of lemon rind and fresh herbs, intended to be eaten cold.

PORK AND CHICKEN MEATLOAF

150g white breadcrumbs
50g ground almonds
100 ml dry sherry
500g minced belly pork
375g chopped chicken
2 tsp finely grated lemon rind
2 tsp chopped sage
2 tsp chopped rosemary
50g salami
Black pepper

Pre-heat the oven to 180º C

Put the breadcrumbs and almonds in a large mixing bowl and pour the sherry over.
Leave to soak for 10 minutes.
Add the minced pork - do not be tempted to get lean pork mince, it simply won't work for this recipe.



And then add the chopped chicken, lemon rind, herbs and a generous grind of black pepper.
When I was devising this, my food processor decided to play up, so in all these photos you will see very finely chopped, rather than minced pork.  Your butcher should mince your pork for you if you ask nicely.

You probably won't need salt, as the salami will add the saltiness.

Mix well, you can use a wooden spoon, but the very best way is to get in there with your hands and bring the mix together.

Oil a 2lb loaf tin.
Put half the mixture into the loaf tin and press down.
Lay the sliced salami on top of the meat loaf mix.

Cover with the remaining mix.

Cover with foil and bake for 1 hour.

Remove the foil and cook for a further 15 minutes or until the top is taking on a golden hue.  

                                      

Remove from the oven and allow to cool in the tin.

Carefully loosen the edges of the loaf with a palette knife and invert onto a plate.
Put a serving plate over the top and invert again.

Voila - ready to serve.

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk