Cottagers' Meatloaf

• 118 pounds pork
• 3/4 pound pigs' liver
• 6 ounces bacon
• 6 ounces carrots grated
• 6 ounces bread crumbs
• 2 small onions
• 1 large green bell peppers
• 4 teaspoons lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon thyme
• 1/4 teaspoon marjoram

1. Mince the meats fairly finely, grate the carrot and chop the onion and green pepper very finely.
2. Mix all the ingredients very thoroughly with your hands and season well with salt and pepper.
3. Fry a small nugget to check seasoning and adjust to taste.
4. Oil a 2 lb loaf tin, line with greaseproof paper and oil again.
5. Pack the mixture into the tin.
6. Press it down well, dome the top of the meat nicely and press 2 or 3 bay leaves on top.
7. Cover the tin with foil.
8. Stand it in a roasting pan and pour in enough boiling water to come halfway up the sides of the loaf tin.
9. Bake at 350F (180C) F for 1 hour.
10. Reduce temperature, remove foil lid and bake for a further 30 minutes.
11. Cool the cooked meatloaf for 30 minutes, then tilt the tin and pour off the juices.
12. Set aside in a cold place overnight before serving to allow flavours to blend and mature.

pork, bacon, carrots, bread crumbs, onions, green bell peppers, lemon juice, lemon zest, thyme, marjoram

Taken from recipeland.com/recipe/v/cottagers-meatloaf-45095 (may not work)