350g thinly sliced pancetta*
2 tsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
750g beef mince
1 tbs brandy
5 dried juniper berries*, finely crushed
1/4 tsp mixed spice
60g toasted pine nuts, roughly chopped
1/2 cup finely chopped flat-leaf parsley
Tomato chutney and baby spinach, to serve
Preheat oven to 190°C. Grease and line a 1-litre loaf pan, leaving enough overhanging to cover the top. Set aside 16 pancetta slices and finely chop the rest (about 200g).
Heat oil in a frypan over low heat. Fry onion and garlic for 3-4 minutes or until soft, then cool. Use your hands to combine mince, onion mixture, chopped pancetta, brandy, juniper, spice, nuts, parsley, salt and pepper.
Line pan with reserved pancetta slices, slightly overlapping and extending over edges. Spoon mixture into pan, press down firmly, then top with remaining pancetta. Fold in edges and paper to enclose. Cover with foil and bake for 50 minutes. Remove foil and stand for 15 minutes. Drain juices and invert meatloaf onto a board. Serve 2-3cm slices, warm or cold, with chutney and spinach.
2 tsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
750g beef mince
1 tbs brandy
5 dried juniper berries*, finely crushed
1/4 tsp mixed spice
60g toasted pine nuts, roughly chopped
1/2 cup finely chopped flat-leaf parsley
Tomato chutney and baby spinach, to serve
Preheat oven to 190°C. Grease and line a 1-litre loaf pan, leaving enough overhanging to cover the top. Set aside 16 pancetta slices and finely chop the rest (about 200g).
Heat oil in a frypan over low heat. Fry onion and garlic for 3-4 minutes or until soft, then cool. Use your hands to combine mince, onion mixture, chopped pancetta, brandy, juniper, spice, nuts, parsley, salt and pepper.
Line pan with reserved pancetta slices, slightly overlapping and extending over edges. Spoon mixture into pan, press down firmly, then top with remaining pancetta. Fold in edges and paper to enclose. Cover with foil and bake for 50 minutes. Remove foil and stand for 15 minutes. Drain juices and invert meatloaf onto a board. Serve 2-3cm slices, warm or cold, with chutney and spinach.
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