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 and a retro classic that deserves a place on the modern dinner table.
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.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Please note: this product contains raw pork and veal and should be fully cooked before consumption.
Turn out onto a baking paper-lined oven tray and cook in a preheated 180C oven (FF) for 45 minutes (from defrosted) to 70 minutes (from frozen). Make sure that the meatloaf is piping hot right through, then lift the loaf with a slotted spatula onto a board, leaving behind excess juice. Allow to rest for 5 minutes before cutting into thick slices