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Spicy Pork Meatloaf

prepare: 5 minutes
Cook: 50-60 minutes
Serves: 6-8

Use fresh mince for this loaf, as the liquid exuded from thawed, frozen meats make it sloppy. It’s a great loaf for picnics and summer lunches.

Ingredients
1 cup fresh breadcrumbs
¼ cup milk
2 spring onions, roughly chopped
4 cloves garlic, peeled
4cm piece of ginger, peeled
2 tsp finely grated lime or lemon rind
¼ cup fresh coriander, chopped
2 tbsp fish sauce
½ tsp salt
1 egg white
1kg fresh lean pork mince or beef mince
2 tbsp Thai sweet chilli sauce, plus extra for serving

Directions:

HEAT oven to 180 degrees C. grease or line a baking tray. Soak bread in milk.

PUREE together spring onions, garlic, ginger, lime or lemon rind, coriander, fish sauce salt and egg until smooth. Add soaked bread.

COMBINE bread mixture with mince. Press firmly into a 20cm x 12cm loaf tin. Unmould onto prepared tray. Brush top with chilli sauce and bake in oven for 50-60 minutes or until juices run clear when pricked and loaf feels bouncy when pressed.

COOL and chill for at least two hours. When cold slice and serve with extra Thai sweet chilli sauce.

Cooks note: the meatloaf will keep in the fridge for two or three days. The raw mixture can also be used to make meatballs or barbeque patties.

Purchase products in this recipe:

Beef Mince - 98% Premium Lean - 1kg pack

Free Range Premium Quality Pork Mince - 1kg Pack

Free Range Premium Quality Pork Mince - 500gm Pack