This is an easy to prepare meatloaf, infused with a rich smoky aroma from the Mangalitza pancetta. A versatile dish, you can serve it with a leafy green salad for a light lunch or with creamy mashed potatoes to create an indulgent dinner. It also travels well, so you can bring it along for a picnic or slice thinly for a delicious sandwich filling.
For this recipe, we would like to thank Aranka Turmezei, daughter of Hungarian/Croatian hoteliers.
250g minced pork
250g minced beef
250g minced lamb
1 large onion - finely chopped
1 slice of white bread soaked in milk and then squeezed dry
100g mangalitza pancetta, sliced thinly
1 tsbp sweet paprika
2 tbsp breadcrumbs and paprika mixed together
1 tsp of dried oregano, marjoram and rosemary each
In a large bowl, mix the ingredients together until well combined.
Form into a loaf shape and wrap with thin slices of Mangalitza bacon, which will also prevent the meatloaf from drying out. Sprinkle with paprika and breadcrumb mixture.
- Put the meatloaf on a baking trey then place in a fan oven pre-heated to 180°C for 1 hour.