This Haslet mix makes a traditional tasting meatloaf usually eaten cold in sandwiches with mustard or piccalilli.
750g (1.65lb) pork shoulder
150g Haslet Mix
1 medium onion, quartered (optional)
melted pork lard for greasing
Mince about half the pork into a mixing bowl , then the onion, then the rest of the pork. (This ensures that all the onion gets through the mincer.) Add all other ingredients (except for the lard) and mix very well.
Preheat the oven to 170°C /Gas 3
Take a 1lb loaf tin, ideally non-stick, and grease very well with the lard. ALternatively, line with baking parchment and give a light greasing.
Put the mix into the tin, ensuring no gaps are left in the corners.
Place into the oven and bake for 11/2 to 2 hours or until the centre is hot.
Take out of the oven and allow to cool. Slice fairly thinly and enjoy.
Check to see if the centre is cooked about halfway through. If the top is browning too quickly, loosely cover with tinfoil. As an alternative to using a loaf tin, roll into a rough ball and cover with pork caul fat then place in a roasting tin uncovered.