This meatloaf is yummy. In Singapore, it can be hard to find minced veal so you can simply use minced pork. Fresh sage is also hard to get so I substitute it with 1 tsp of dry rosemary or thyme. The jelly glaze for this recipe is very important as it add sweetness to the loaf and also improve the look of the dish. Try it and your family will love it!
2 tsp olive oil
1 small brown onion 80g, chopped finely
2 cloves garlic chopped finely
1 trimmed celery stalk 100g chopped finely
1 medium green apple grated coarsely
500g por and veal mince mixture
1 cup (70g) stale breadcrumbs
1 tbsp fresh sage chopped coarsely
1 egg lightly beaten
10 thin streaky bacon rashers
1 small green apple cored and sliced thinly
2 tbsp apple or redcurrant jelly
Heat oil and fry onion, garlic and celery. Cook, stirring until onion is soft. Add grated apple and cook until mixture becomes dry.
Preheat oven to 180 C.
Combine onion mixture, mince, breadcrumbs, sage and egg in a large bowl. Mix well.
Transfer mince mixture onto a large sheet of plastic wrap. Use wrap to roll mixture into a 8cm x 24cm log. Discard wrap. Wrap bacon around log, alternating extra apple slices with bacon.
Place meatloaf onto an oiled oven tray. Brush all over with half the warmed jelly. Roast, uncovered, in moderate oven about 45 mins, brushing with the remaining jelly halfway through cooking. Meatloaf should be cooked through and bacon browned and crisp. Serve with mustard.