Pork Meatloaf

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MEAT LOAF

With thanks to the West Australian Newspaper

INGREDIENTS
1½ kg pork mince
Salt and freshly ground pepper to taste
3 tablespoons roughly chopped flat leaf parsley
1 teaspoon fennel seeds
3 tablespoons of extra virgin olive oil
8 hard-boiled eggs, shelled
12 - 20 slices of flat pancetta

METHOD
Mix the meat with the salt, pepper, parsley, fennel seeds and olive oil until well combined.
Line your loaf tin with the pancetta slices.
Fill the pan with half the meat mixture, pressing a slight hollow in the centre.
Line most of the hollow with the boiled eggs.
Cover the eggs with the rest of the meat mixture.
Wrap the pancetta slices over the top to cover, or drizzle olive oil over the meatloaf.

Bake in a preheated oven at 175ºC for 1½ to 2 hours.

I think that this recipe is nicer eaten cold and the flavour seems to improve with time but it is supposed to be eaten hot, so whatever takes your fancy ...

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