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Add a photoServings: 8
Ingredients
- 1 1/8 lb Lean belly pork *
- 3/4 lb Pig's liver
- 6 ounce Lean green streaky bacon
- 6 ounce Grated carrot
- 6 ounce Fresh brown breadcrumbs
- 2 sm Onions
- 1 lrg Green pepper Fresh minced parsley
- 1 x Garlic clove, crushed w/salt
- 4 tsp Lemon juice
- 1 tsp Lemon zest
- 1/4 tsp (generous) dry thyme
- 1/4 tsp (generous) dry marjoram
Directions
- *Note: Weight of pork is after trimming away bones, rind and excess fat.
- Mince the meats fairly finely, grate the carrot and chop the onion and green pepper very finely. Mix all the ingredients very thoroughly with your hands and season well with salt and pepper. Fry a small nugget to check seasoning and adjust to taste. Oil a 2 lb loaf tin, line with greaseproof paper and oil again. Pack the mix into the tin. Press it down well, dome the top of the meat nicely and press 2 or possibly 3 bay leaves on top.
- Cover the tin with foil. Stand it in a roasting pan and pour in sufficient boiling water to come halfway up the sides of the loaf tin. Bake at 350 F
- (180 C) gas mark 4 for 1 hour. Reduce temperature to 325 F (160 C) gas mark 3, remove foil lid and bake for a further 30 min.
- Cold the cooked meatloaf for 30 min, then tilt the tin and pour off the juices. Set aside in a cool place overnight before serving to allow flavours to blend and mature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 8 servings | |
| Calories 410 | |
| Calories from Fat 294 | 72% |
| Total Fat 32.67g | 41% |
| Saturated Fat 11.75g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 189mg | 8% |
| Potassium 269mg | 8% |
| Total Carbs 19.74g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.36g | 2% |
| Protein 8.91g | 14% |
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