This meatloaf - originally from the now defunct 72 Market Street restaurant in Venice, California once (if memory serves) part-owned by Dudley Moore, who is also, by sad coincidence, now defunct - is a cunning way to dupe unsuspecting children into eating vegies.
We cook down a flavoursome vegetable base of onions, carrots, celery, garlic and red pepper, mix it with parsley, thyme, nutmeg and tomato paste then fold it through pork and veal mince, before wrapping it in slices of pancetta. This comes to you frozen and vacuum sealed - all you have to do is upend onto a baking-paper-lined tray and oven cook.
|PER 100G (RAW)||PER 1/4 LOAF SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
PLEASE NOTE: this product contains raw pork and veal and should be fully cooked before consumption.
TO COOK: Upend onto a baking-paper-lined oven tray and cook the meatloaf in a preheated 180C oven for about 45 (from defrosted) to 70 minutes (from frozen). Make sure it’s cooked right through. Lift the loaf with a slotted spatula onto a board, leaving excess juice behind then rest for five minutes before cutting into thick slices.
DEFROST INFORMATION: may be defrosted overnight in the fridge or cooked straight from frozen. Once defrosted, keep refrigerated and cook within 48 hours.
Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.