Haslet

Recipe #1190

A herby pork meatloaf originating from Lincolnshire.
The Chef
Haslet


Ingredients

%
Cost/Kg (GBP)
Enter your cost/kg in GBP for ingredients to get a total cost		Batch
Cost (GBP)
PORK BELLY (60/40 VL) 50.0% 500
PIG LIVER 15.0% 150
HASLET MIX 1KG PACK
Item # SE62243 		10.0% 100
EMPRO SOYA ISOLATE 33 90% PROTEIN 20KG SACK
Item # OC10019 		2.5% 25
ICED WATER 22.5% 225
100%1000.000Total Cost (GBP)
Cost/Kg (GBP)

Step by Step Guide

1. Mince meat through a 5mm plate
2. Add the seasoning and mix thoroughly
3. Add water and mix again
4. Re-mince through a 5mm plate
5. Form into loaf tins
6. Bake at 150 degrees C to an internal temperature of 70 degrees
7. Once cooled store under refrigeration

🍳 Cooking Suggestion

Pre-heat oven to 180°C place the product in the centre of the oven and cook for 15-20mins. Ensure the product is piping hot before serving.