Rob's Bistro Meatloaf

• 300 g finely minced pork belly
• 300 g finely minced pork liver
• 300 g coarsely minced premium beef
• 1 Spanish onion (red)
• 1 tablespoon Dijon mustard
• 1 tablespoon minced garlic
• 1 tablespoon teriyaki sauce
• 2 eggs
• salt and pepper
• all the leaves from a bunch fresh basil
• fresh breadcrumb, to soak up any excess moisture

1. Prehaet oven to 170 Centigrade.
2. (Depending on taste, you can vary the amounts of the three main ingredients, say 400:400:100 if you find the taste of liver too much, or even drop it completely).
3. Grease up a meatloaf tin with fresh butter.
4. Blitz the basil in a food processor so it is finely chopped.
5. Blitz the onion in a food processor so it is finely chopped.
6. Combine the pork belly, beef mince, pork liver, garlic, basil, teriyaki and onion is a large bowl.
7. Crack eggs and add to the mixture, mixing in thoroughly.
8. Depending as to how much excess moisture there is, mix in some breadcrumbs.
9. When ready, transfer the mixture to the meatloaf pan.
10. Place pan inside a roasting pan to catch any juices and place into oven.
11. Check after 45 minutes.
12. Meatloaf is done when the inside temperature of the loaf is 170 Fahrenheit - usually 70 to ninety minutes.
13. Roll out onto a dish, tent for 5 minutes and serve with your preferred sauce or gravy.

pork belly, pork liver, beef, onion, mustard, garlic, teriyaki sauce, eggs, salt, fresh basil, fresh breadcrumb

Taken from www.food.com/recipe/robs-bistro-meatloaf-380636 (may not work)