Italian Meatloaf

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 cup fresh breadcrumb
• 12 cup milk
• 800 g pork and veal mince
• 2 green apples, peeled and grated
• 100 g pistachio nuts, shelled
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh parsley
• 1 tablespoon tomato paste (ketcup)
• 2 eggs
• salt and pepper
• 20 slices thin pancetta or 20 slices bacon, rashers

1. Heat oil in fry pan, cook onion for about 5 minutes until soft, add garlic& cook for a further minute.
2. Place onion mixture in a bowl and let cool.
3. Soak breadcrumbs in the milk for about 5 minutes in a large bowl& then combine well with the mince, apples, nuts, herbs, tomato paste, eggs and onion mixture.
4. Season well with salt& pepper.
5. Mix ingredients well.
6. Line a 23cm x 8cm terrine or loaf tin with overlapping slices of pancetta or bacon.
7. Fill terrine/ loaf pan with the meat mixture.
8. Place the excess pancetta over the top of the meat.
9. Cover with foil.
10. Bake in a moderate over 180degrees for 45minutes.
11. Remove foil, then return to over for a further 20 minutes (the meatloaf will have shrunk away from the sides a little).
12. Leave to reast for about 5 minutes before draining any excess liquid and turning out.
13. Serve with cheesy mashed potatoes.

olive oil, onion, garlic, fresh breadcrumb, milk, pork, green apples, pistachio nuts, fresh oregano, parsley, tomato paste, eggs, salt, thin pancetta

Taken from www.food.com/recipe/italian-meatloaf-113255 (may not work)