Haslet Mix Meatloaf (150g)

This Haslet mix makes a traditional tasting meatloaf usually eaten cold in sandwiches with mustard or piccalilli. Ingredients 750g (1.65lb) pork shoulder 150g Haslet Mix 1 medium onion, quartered (optional) 200ml Water 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. 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.