Cottagers' Meatloaf

* Exported from MasterCook *

COTTAGERS' MEATLOAF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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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