5punk

I done gone made another foods.
As this is gonna be photo heavy like my <a href="http://www.5punk.co.uk/phpbb/viewtopic.php?t=44792" title="Olive and Feta Cheese Scones">last attempt</a> at making a foods, I'm putting it separate to Geekfood.

Pork and Herb Meatloaf
Makes 4 slices

Ingredients and Preparation
1tbsp oil
1 Medium onion
500g Pork mince
Pancetta goujons OR Bacon rashers
100g Breadcrumbs
1 Medium egg
1tsp Salt
2tbsp Tomato purée
1tbsp Garlic purée
2tsp Dried tarragon
1tsp Dried thyme

* Get all your bottles, jars and tubes out, kiddo.
* Get a big old mixing bowl out
* Get a small loaf tin out, I used a faaabulous pink oven-proof plastic one

* Blast 100g of bread in a blender till it looks like bredcrumbs
* If you're using bacon, rind it and chop it
* Dice your onion

<a href="http://www.flickr.com/photos/grimmie/5207596324/" title="Pork and Herb Meatloaf by Grimmie, on Flickr"><img src="http://farm6.static.flickr.com/5250/520 ... b81c_m.jpg" width="240" height="160" alt="Pork and Herb Meatloaf"></a> <a href="http://www.flickr.com/photos/grimmie/5207595478/" title="Pork and Herb Meatloaf by Grimmie, on Flickr"><img src="http://farm6.static.flickr.com/5085/520 ... 6fe0_m.jpg" width="240" height="160" alt="Pork and Herb Meatloaf"></a>

Method
Preheat oven at 180*c / 160*c Fan / Gas Mark 4

Retrieve a frying pan, heat your tablespoon of oil up till it's toasty hot and dump your chosen meat product inside (pancetta or bacon) till it's all cooked up and smells like good times.

When you're done with your fatty meat, remove it from the pan and dump in the diced onion so it soaks up the tasty pig juice, gets plump and tasty, and goes a little bit see-through. You don't have to touch it much, just the occasional shuffle with a spatula to make sure it doesn't burn. It should take about 3-4 minutes.

Slap your breadcrumbs, cooked pig product and fried onions into your mixing bowl.

<a href="http://www.flickr.com/photos/grimmie/5207597120/" title="Pork and Herb Meatloaf by Grimmie, on Flickr"><img src="http://farm5.static.flickr.com/4086/520 ... 53f4_m.jpg" width="240" height="160" alt="Pork and Herb Meatloaf"></a> <a href="http://www.flickr.com/photos/grimmie/5207000639/" title="Pork and Herb Meatloaf by Grimmie, on Flickr"><img src="http://farm6.static.flickr.com/5007/520 ... 3a0d_m.jpg" width="240" height="160" alt="Pork and Herb Meatloaf"></a> <a href="http://www.flickr.com/photos/grimmie/5207001435/" title="Pork and Herb Meatloaf by Grimmie, on Flickr"><img src="http://farm5.static.flickr.com/4129/520 ... a839_m.jpg" width="240" height="160" alt="Pork and Herb Meatloaf"></a>

Put everything into the bowl. No, really. That's all you do now.

Toss the mince in, add the salt, squirt a load of tomato purée in and half as much garlic purée.
Break an egg into the bowl and then add your tarragon/thyme.

You may like yours less tarragonny, it's quite powerful.
Have a sniff of the herbs and decide if you want your meat to taste like that.

Mash your hands inside and mix everything together till it looks like something you'd expect to see on the floor of a public telephone box.

<a href="http://www.flickr.com/photos/grimmie/5207002267/" title="Pork and Herb Meatloaf by Grimmie, on Flickr"><img src="http://farm5.static.flickr.com/4149/520 ... ea3a_m.jpg" width="240" height="160" alt="Pork and Herb Meatloaf"></a> <a href="http://www.flickr.com/photos/grimmie/5207600210/" title="Pork and Herb Meatloaf by Grimmie, on Flickr"><img src="http://farm5.static.flickr.com/4088/520 ... fa9a_m.jpg" width="240" height="160" alt="Pork and Herb Meatloaf"></a> <a href="http://www.flickr.com/photos/grimmie/5207601022/" title="Pork and Herb Meatloaf by Grimmie, on Flickr"><img src="http://farm5.static.flickr.com/4088/520 ... 3881_m.jpg" width="240" height="160" alt="Pork and Herb Meatloaf"></a>

Press into a 450g loaf tin and bake uncovered for 45m - 1hr

<a href="http://www.flickr.com/photos/grimmie/5207601884/" title="Pork and Herb Meatloaf by Grimmie, on Flickr"><img src="http://farm6.static.flickr.com/5008/520 ... 87b5_m.jpg" width="240" height="160" alt="Pork and Herb Meatloaf"></a> <a href="http://www.flickr.com/photos/grimmie/5207602652/" title="Pork and Herb Meatloaf by Grimmie, on Flickr"><img src="http://farm5.static.flickr.com/4145/520 ... 0405_m.jpg" width="240" height="160" alt="Pork and Herb Meatloaf"></a>

Nom with vegetables and gravies.

Mrs Pants made meatloaf for me for the first time recently. It's not half bad, tasted kind of like sausage but different. She used onion chutney instead of fried onions, was nice.

Looks tasty. Is that a silicone tin loaf? I've been considering making a terrine or something similar for Christmas, so could do with something like that.

If not useing the Garlic Puree, would you add more tomato puree or something diffrent?

I'm Allergic to Garlic before I get called seven types of Heretic

Can't you just use more onion? It's related to garlic, after all.

Possibly, but I'm wondering due to what I would guess to be the binding properties of the puree.

The egg will do the binding, I wouldn't worry about the garlic.

Groovy.

Just wanted to make sure, and not overload with the taste of tomato

The onion helps with the binding but there's no real need for a replacement as the pork mince is generally fatty enough to do it all by itself.