Vickys Haslet (Pork Meatloaf), GF DF EF SF NF
Vickys Haslet (Pork Meatloaf), GF DF EF SF NF

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Congliche / shell pasta, vickys spinach & artichoke dip (recipe link below) or thick savoury dip of choice. Cook the pasta in salted boiling water as per the pack instructions. Brown the minced beef and drain off the fat.

To begin with this recipe, we have to first prepare a few components. You can cook vickys haslet (pork meatloaf), gf df ef sf nf using 6 ingredients and 6 steps. Here is how you cook it.

Composition needed to cook Vickys Haslet (Pork Meatloaf), GF DF EF SF NF:

  1. 450 g pork mince
  2. 1 leek (or medium onion), finely chopped
  3. 130 g gluten-free breadcrumbs
  4. 1 tsp dried sage
  5. 1 tsp dried mixed herbs
  6. 1/2 tsp chilli flakes

Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these. This tender meatloaf is speckled with vegetables. I usually make my meatloaf using meatloaf mix (beef pork and veal) but it is soooooo greasy and I tend to be very health conscious so this was a good alternative (the combination of turkey and pork is a good.

Steps to make Vickys Haslet (Pork Meatloaf), GF DF EF SF NF:

  1. Preheat the oven to gas 3 / 170C / F and lightly grease a loaf tin
  2. Mix the ingredients together in a large bowl
  3. Pack into the greased loaf tin
  4. Bake for around 90 minutes until the centre is firm and top of the haslet is golden and slightly crisp
  5. Drain off any fat and let cool in the tin before turning out
  6. Chill in the fridge for a few hours then slice thinly and enjoy as sandwich meat

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