Tirolese Meat Loaf

Method

Preheat the oven to 180°C. Heat the butter in a large frying pan and sauté the onion and garlic until softened and golden, then set aside to cool. In a large bowl, soak the breadcrumbs in milk until absorbed, then add the cooled onion mixture, minced beef, minced pork, speck, egg, parsley, thyme, salt, pepper and nutmeg, mixing gently with your hands until just combined without overworking. Transfer the mixture to a buttered loaf tin or shape into an oval on a baking tray, then pour the stock around (not over) the loaf. Bake for approximately 50 minutes until the internal temperature reaches 70°C and the loaf is cooked through. Allow to rest for 10 minutes before turning out and slicing, then serve with the pan juices spooned over.