Picnic Meatloaf

Taken out of a magazine and would love to try this next time we go to the dam.

1 Egg, beaten

200g Pork sausages, removed from the skins

4 Chicken breasts, finely chopped

6 Eggs, hard boiled

2 Rolls puff pastry

250ml Breadcrumbs, fresh

1 Onion, chopped

1 Red pepper, chopped

1 Apple, grated

60ml Parsley, chopped

5ml Salt

10ml Fresh ground pepper

Pre-heat oven to 200’c

Mix sausages, onion, apple, parsley, red pepper, salt, pepper, chicken and breadcrumbs together.

Lay pastry out and press half the mixture into the centre to form a flat sausage. Press eggs into the mixture end to end the take remaining mixture and place over the eggs.  Cut pastry on the sides into 2.5 cm strips and fold them over the top weaving them.  Brush beaten egg over the pastry and bake for 55-60minutes.

To check the ‘meatloaf’ is ready run a sharp knife into the pastry and if the juices run clear then the meat is cooked.