This is an utterly wonderful tasting dish which I’ve served here with my tomato fondue recipe from May. I hope you enjoy it as much as I do.

Serves 6 +


500g pork mince

500g beef mince

Sliced pancetta or streaky bacon

2 x shallots – diced

3 x garlic cloves – diced

250ml red wine

2 x whole eggs

75g grated parmesan cheese

3 x slices of bread blitzed for breadcrumbs

3 x whole diced tomatoes (or half tin of chopped tomatoes)

Sprig of sage – finely chopped

Sprig of rosemary – finely chopped


Black Pepper – fine

1 x knob butter


Pre-heat oven to 180c/gas mark 4. Loaf tin (25cm x 15cm )

This recipe can be made using a mixer or by hand. First line your loaf tin with the pancetta or streaky bacon. Lay the meat so you are also able to wrap it round over the top when it’s full.

In a pan heat the butter and slowly cook the shallots and garlic until soft. Season with a little salt.

Once soft add the red wine and continue cooking until you are left with a small reduced amount, almost to a glaze. Allow to cool slightly.

In a mixing bowl combine the two minced meats. Now add your eggs, parmesan, breadcrumbs, tomatoes, sage, rosemary and red wine, shallot and garlic mix.

Season well with salt and a few generous turns of black pepper. Mix all of the ingredients together until everything has been incorporated.

Next spoon the mix into the lined loaf tin and wrap the bacon around the top.

Place in the oven on the top shelf and cook for around 35-40 minutes.