Pork and veal meatloaf with fig glaze | Women's Weekly Food

Ingredients

• Pork &veal meatloaf with fig glaze
• 2 slice (90g) white bread
• 1/2 cup (125ml) milk
• 1 tablespoon olive oil
• 1 medium_piece (120g) carrot, finely chopped
• 1 (100g) trimmed celery stick, finely chopped
• 3 (75g) shallots, finely chopped
• 2 clove garlic, crushed
• 1 kilogram minced ground pork and veal
• 1 tablespoon fresh marjoram leaves, finely chopped
• 1/3 cup (110g) fig jam
• 1/2 cup (115g) glacé ginger
• 1 tablespoon boiling water
• Caramelised shallots
• 30 gram butter
• 8 (200g) shallots, halved
• 1/4 cup (60ml) dry red wine
• 6 fresh bay leaves