Picnic Meat Loaf

Ingredients for Picnic Meat Loaf

• 900g pork mince

• 230g chicken mince

• 170g cooked chicken sausages (about 2 medium links, casings removed), chopped

• 1 tart apple (such as Granny Smith), peeled and grated

• 80ml diced onion

• 80ml bread crumbs

• 160ml cream (or evaporated milk — any fat content is fine)

• 1 teaspoon dried thyme

• Kosher salt and freshly ground black pepper to taste

• 1 egg, plus 3 hard-boiled eggs

How to make Picnic Meat Loaf

1. Preheat oven to 177°C. Spray a 9-by-5-inch loaf pan with cooking spray.

2. In a large bowl, combine all the ingredients but the hard-boiled eggs.

3. Press half the mixture into the pan, then gently press in the hard-boiled eggs, end to end. Mold the remaining mixture on top.

4. Cover with foil and bake until the juices run clear when you poke the loaf with a sharp knife, 1 1/2 hours.

5. Remove from oven and let cool for 30 minutes. Take the loaf from the pan, let it cool completely, then wrap it well and chill overnight.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.