PORK AND LIVER MEATLOAF

PORK AND LIVER MEATLOAF

Serves 3-4

Syn Free, if using the breadcrumbs as your HEX, or part of it.

440g extra lean pork mince
250g finely chopped calf liver (your butcher will chop this for you if you ask)
1 finely chopped onion
2 cloves of garlic, crushed
20-30g fresh breadcrumbs
1 egg
100g bacon, all visible fat removed 

Pre-heat the oven to 180C/Gas 4.
Mix together the mince, liver, onion, garlic, breadcrumbs, egg and some seasoning.
Grease a 1lb loaf tin and line with the bacon rashers.
Fill the lined tin with the mixture and fold the ends of the bacon over the top.
Cover with tin foil and carefully place the loaf tin into a baking tray containing boiling water.
Place in the oven and cook for one hour, before reducing the oven temperature to 160C/Gas 2-3 and cooking for a further half hour, removing the foil for the final 15 minutes.
Remove carefully from the oven and leave to rest for 10 minutes, covered again, before serving.