Ingredients
* Cooking oil spray, to grease
* 2 Tbsp extra virgin olive oil
* 1 brown onion, finely chopped
* 6 cloves garlic, finely chopped
* 2 tsp ground cinnamon
* 2 tsp dried chilli flakes
* Sea-salt flakes and freshly ground black pepper, to season
* 400g pork mince
* 400g beef mince
* 2 eggs
* 1½ cups fresh breadcrumbs
* ¼ cup oregano leaves, roughly chopped
* 250g haloumi, finely diced
* 100g pistachios
* 2 Tbsp pomegranate molasses
Method
-
Preheat oven to 180°C. Grease a 12 x 22cm loaf tin with cooking oil spray. Heat oil in a large frying pan over a medium heat and cook onion and garlic for 2 minutes. Stir in cinnamon and chilli, then season with salt and pepper. Remove from heat and set aside for 10 minutes.
-
Put cooled onion mixture, minces, eggs and breadcrumbs in the large bowl of a food processor and process until well combined. Transfer to a large bowl and stir in oregano, haloumi and ½ of the pistachios.
-
Spoon mixture into prepared tin and flatten with the back of a spoon. Cover tin completely with baking paper, followed by foil, then bake for 45 minutes or until cooked through.
-
Preheat oven grill to high. Remove paper and foil from tin and put meatloaf on an oven tray. Put remaining pistachios on top, then pour over pomegranate molasses. Grill for 5 minutes or until top is glazed, keeping a close eye so pistachios do not burn.
-
Remove from grill and rest briefly before slicing. Serve hot or cold.