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Title: Cottagers' Meatloaf
Categories: Meat
Yield: 8 Servings
| 1 1/8 | lb | Lean belly pork * |
| 3/4 | lb | Pig's liver |
| 6 | oz | Lean green streaky bacon |
| 6 | oz | Grated carrot |
| 6 | oz | Fresh brown breadcrumbs |
| 2 | sm | Onions |
| 1 | lg | Green pepper |
| Fresh chopped parsley | ||
| 1 | Garlic clove; crushed w/salt | |
| 4 | ts | Lemon juice |
| 1 | ts | Lemon zest |
| 1/4 | ts | (generous) dried thyme |
| 1/4 | ts | (generous) dried marjoram |
*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 mixture into the tin. Press it down well, dome the top of the meat nicely and press 2 or 3 bay leaves on top.
Cover the tin with foil. Stand it in a roasting pan and pour in enough 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 minutes.
Cool the cooked meatloaf for 30 minutes, then tilt the tin and pour off the juices. Set aside in a cold place overnight before serving to allow flavours to blend and mature.
Source: Philippa Davenport in "Country Living" (British), October 1987. Typed for you by Karen Mintzias
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