Serves 6 as starter and 4 as a main

German meatloaf recipe

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Ready in just over 1 hour

75ml milk
1 large egg
40g soft white bread
1 small red onion, finely chopped
1 garlic clove, crushed
1 celery stick, finely chopped
50g butter
100g rindless bacon or Black Forest ham, chopped
400g beef mince
400g pork mince
1 tbsp German mustard
2 large gherkins, chopped into pieces
1 tsp chopped fresh thyme
2 tbsp chopped fresh parsley
Grated fresh nutmeg

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1. Preheat the oven to 180°C/fan160°C/ gas 4. Mix the milk and egg in a large bowl. Add the bread and soak for 15 minutes. Mash with a fork.
2. In a frying pan, cook the onion, garlic and celery in the butter over a low heat, until softened. Set aside.
3. Sauté the bacon in the same pan over a medium heat, until crispy.
4. Add the onion mix, bacon, beef, pork, mustard and gherkins to the bread with the herbs and spice. Season and mix. Put in a 900g non-stick loaf tin and bake for 50 minutes, until firm. Sit for 10 minutes, then turn out. Serve with a carrot and beetroot salad.

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