500g beef mince
50g fresh white breadcrumbs
4 tbsp finely grated parmesan
1 onion, finely chopped
100g pancetta, chopped
1 garlic clove, chopped
1 egg, beaten
1 tsp tomato puree
Heat oven to 190C/170 fan/gas 5. Line the long sides and base of a 2lb loaf tin with baking parchment.
Mix 2 tbsp each of breadcrumbs and parmesan in a small bowl and set aside. Tip all the remaining ingredients into a large bowl with a good pinch of salt and pepper and mix well.
Press the mixture into the loaf tin and sprinkle with the reserved breadcrumb mix. Bake for 40-45 minutes until the top is golden and crunchy.
Cool in the tin for 5 minutes, then lift out using the parchment and place on a board. Slice and serve with potatoes and green beans
Source: BBC Good Food Magazine (June 2010 issue)
Only quality pork cuts go into our pork mince – so the burgers or patties you make with it will be nice and meaty. It’s also delicious in many Italian...