Meatloaf with fig glaze
SERVES 6 PREP + COOK TIME 1 HOUR 10 MINS
2 slices white bread
½ cup (125ml) milk
1 tablespoon extra virgin olive oil
1 medium (120g) carrot, chopped finely
1 trimmed (100g) celery stick, chopped finely
3 shallots (75g), chopped finely
2 cloves garlic, crushed
1kg minced pork
1 tablespoon finely chopped fresh marjoram leaves
⅓ cup (110g) fig jam
½ cup (115g) glace ginger
tablespoon boiling water
CARAMELISED SHALLOTS
50g butter
12 French shallots (300g), halved
¼ cup (60ml) dry red wine
6 fresh bay leaves
1 Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with baking paper.
2 Place bread and milk in a large bowl; stand for 10 minutes or until milk is absorbed.
Meanwhile, heat oil in a medium
