Maple glazed meatloaf wrapped in pancetta

• 3 slices white bread, crust cut off
• 2 shallots, chopped finely
• a knob of butter
• 3 cloves of garlic, pressed
• 320g best minced pork
• 320g minced beef
• 1 egg
• 6 slices of pancetta, chopped, plus 5-6 more slices to wrap the meatloaf
• ½ cup (50g) grated Parmesan
• half a bunch of parsley, finely chopped
• zest grated from 1 lemon
• salt and pepper
• 1 tbsp. crème fraiche
• 1 tsp dry mustard
• For the glaze:
• 3 tbsp. maple syrup
• 2 tbsp. Dijon mustard

METHOD

1. Whiz the bread slices in a blender into fine breadcrumbs. Heat a knob of butter in a small skillet, add the shallots and cook on low heat until translucent and softened. At the end of cooking add the garlic and stir in.

2. Place all the ingredients apart from the pancetta slices reserved for wrapping in a large bowl and mix thoroughly, best using your hands.

3. Turn out onto a wooden board, wet your hands and form a tight loaf. Wrap the pancetta slices around the loaf, stretching them gently if necessary, and tuck underneath.

4. Place the loaf on a baking tray and chill for at least 15 minutes.

5. Preheat the oven to 190C/375F/gas 5.

6. Mix the Dijon mustard with the maple syrup for the glaze. Brush the loaf thickly with the mixture and bake for about 50 minutes, basting with the remaining glaze until it’s used up.

7. Turn the heat up to maximum and let the meatloaf brown and crispen on top, for about 10 minutes. Let it rest in a warm place loosely covered with aluminium foil for 15 minutes before slicing and serving – here with sautéed potatoes with spinach and capers.

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See also

Pork chops

Burgers