Haslet

Recipe #1190

A herby pork meatloaf originating from Lincolnshire.

	100%	1,000	Total Cost	0.00
Ingredients	%	Batch (g)	Cost/Kg Enter your cost/kg for ingredients to get a total cost	Batch Cost
PORK BELLY (60/40 VL)	50.0%	500		0.00
PIG LIVER	15.0%	150		0.00
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		0.00
			Cost/Kg	0.00

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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

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.

VAT# GB 662 8497 92 | Co# SC48720 | BRC# 1979004

SCOBIE & JUNOR NI