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  • Australian Women’s Weekly NZ

    Easy winter dinners

    Jun 17, 2020 5 minutes
    STYLING by OLIVIA BLACKMORE
    PHOTOGRAPHY
    by
    JAMES MOFFATT

    Meatloaf with fig glaze

    SERVES 6 PREP AND COOK TIME 1 HOUR

    2 slices (90g) white bread
    ½ cup (125ml) milk
    1 tablespoon extra virgin olive oil
    1 medium (120g) carrot, chopped finely
    1 trimmed (100g) celery stick, chopped finely
    3 (75g) shallots, chopped finely
    2 cloves garlic, crushed
    1kg minced pork and veal (see Test Kitchen tips, below)
    1 tablespoon finely chopped fresh marjoram leaves
    ⅓ cup (110g) fig jam
    ½ cup (115g) glacé ginger
    1 tablespoon boiling water

    CARAMELISED SHALLOTS

    30g butter
    8 (200g) shallots, halved
    ¼ cup (60ml) dry red wine
    6 fresh bay leaves

    1 Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with baking paper.

    2 Place bread and milk in a large bowl; stand for 10 minutes or until milk is absorbed.

    Meanwhile, heat oil in a large saucepan over medium-high heat; cook carrot, celery,

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