Veal Meatloaf with Pancetta and Apples

Ingredients

• 1 old-fashioned roll
• 1 sprig rosemary
• 1 sprig sage
• 2 sprigs thyme
• 3 apples
• 1 tbsp Lemon Juice
• 1 Shallot
• 1 Garlic clove
• 1 stalk Celery
• 2 tbsp Vegetable oil
• 400 g veal mince
• 200 g mixed ground meat
• 1 egg
• 1 tsp medium-hot mustard
• Salt
• Pepper (freshly ground)
• 8 slices pancetta
• 20 g clarified butter
• 100 ml apple juice
• 8 mini apples
• fresh sage leaves (for garnish)

Instructions

1. 1.

   Soak the roll in lukewarm water. Preheat the oven to 180°C (356°F) with top and bottom heat. Wash, dry, shake off excess moisture, and finely chop the herbs. Peel the apples, quarter them, remove cores, grate one apple finely, and cut the remaining ones into wedges. Toss the wedges immediately with lemon juice. Peel and finely chop the shallot and garlic. Wash, trim, and dice the celery.

2. 2.

   Heat oil in a pan and sauté the shallot, garlic, celery, grated apple, and herbs briefly; remove from heat and let cool. Mix the ground meat with the herb-shallot mixture, egg, well-drained roll, and mustard, seasoning with salt and pepper.

3. 3.

   Lay pancetta slices slightly overlapping on a sheet of cling film. Shape the meat mixture into a log and place it atop the pancetta. Using the film, wrap the pancetta around the meat and sear in a hot pan with melted clarified butter all around. Pour in apple juice and bake for 40 minutes in the preheated oven.

4. 4.

   Flip the loaf, add apple wedges and mini apples, and bake another 20 minutes. Slice the meatloaf and arrange on a plate with apples. Sprinkle fresh sage leaves before serving.