Haslet is a British meatloaf from Lincolnshire made from ground pork mince and herbs. In effect, it’s like a coarse pâté and, as such, is lovely eaten in a sandwich complemented by some nose-searing English mustard, as much as your sinuses can handle.
Makes 1 meatloaf; serves 6
INGREDIENTS
FOR THE MEATLOAF:
4 thick slices white bread, crusts removed
Milk
10½oz (300g) coarsely ground (minced) pork belly
5½oz (150g) pig’s liver, chopped
1 onion, finely chopped
1 scant tbsp dried sage
Pinch of ground nutmeg
Sea salt and black pepper, to taste
FOR THE SANDWICHES:
Sliced bread of your choice
English mustard
Cornichons, to serve
To make the meatloaf, preheat the oven to 350°F (180°C) Gas 4.
Soak the 4 thick bread slices in enough milk just to cover for about 5 minutes, then squeeze out the excess milk. Mix the soaked bread with all the other meatloaf
ingredients. Pack the meatloaf mixture into a 1lb (450g) loaf pan, cover with aluminum foil, and cook in the oven for about 1 hour, until cooked through, removing the foil about 15 minutes before the end of the cooking time.
Remove from the oven, then let cool in the pan for a couple of hours or so, before turning out (see Cook’s Tip). Wrap in foil, store in the refrigerator, and use within 3 days.
To make the sandwiches, slice the cold meatloaf and then sandwich it between slices of bread spread with English mustard. Serve with cornichons—the cornichons can be sliced and served in the sandwiches, or simply served alongside.
COOK’S TIP:
If you would like to serve the haslet hot (and then serve any leftovers cold in sandwiches), let the cooked meatloaf pan cool in the tin for about 30 minutes before turning out and slicing.
