Ingredients
Method
1.Preheat oven to 170°C. Line a loaf tin or terrine dish with baking paper, leaving ample overhang so that you can wrap the loaf as it cooks.
2.In a food processor, grind half the pork and beef until it nearly resembles sausage meat.
3.In a large bowl, mix this with the remaining unground mince, egg, sage, ½ tsp salt and ½ cup breadcrumbs. Work it with your hands until well combined – don’t overwork it.
4.Put the green peppercorns in a mortar and pound them until most are crushed but a few remain whole. If you don’t have a mortar, squash them on a chopping board using a rolling pin or a heavy-based pot.
5.Make the stuffing by mixing the remaining breadcrumbs, crushed peppercorns, chives, grated apple and remaining salt. Add the olive oil and mix.
6.Assemble the loaf by turning out the mince mixture onto a floured surface and with wet hands, press and flatten into a rectangle.
7.Spread the stuffing along the long side and roll up, pinching the edges together to seal in the stuffing. Transfer to a lined loaf tin and decorate the top with whole sage leaves.
8.Fold the baking paper loosely over the meatloaf and bake for 30 minutes. Uncover and cook for 10 minutes or until browned and cooked through.
9.Leave to cool for 10-15 minutes before slicing. Serve with mustard or your favourite chutney and enjoy!
Chives are a great substitute for onions, offering up their more subtle flavour and not requiring sautéing first.
Note
