Modern mince
May 18, 2022
5 minutes
PHOTOGRAPHY by CON POULOS · STYLING by MICHELE CRANSTON
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 and veal (see tips)
1 tablespoon finely chopped fresh marjoram leaves
1/3 cup (110g) fig jam
½ cup (115g) glacé ginger
1 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.
Place bread and milk in a large bowl; stand for 10 minutes or until milk
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