Meatloaf recipe with tomato salsa | Gourmet Traveller

Ingredients

• 1 tbsp butter
• 1 tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 celery stalk, finely chopped
• 2 tsp Worcestershire sauce
• 350 gm minced pork
• 350 gm minced veal
• 1 thick slice ciabatta bread, soaked in cold water, crumbled
• ½ cup loosely packed flat-leaf parsley leaves, finely chopped
• 1 free-range egg, lightly beaten
• 3 hard-boiled eggs
• 20 thin pancetta slices (about 50 gm)
• Tomato salsa
• 4 vine-ripened tomatoes
• 4 cloves garlic
• 1 sprig thyme
• 60 ml extra-virgin olive oil (1/3 cup)
• 1 tbsp red wine vinegar
• To serve: green salad, bread and butter pickles and English mustard