A simple but delicious meatloaf that is all about the meat (beef and pork), butter and Port wine. Serve with rice or pasta or make delicious meatloaf sandwiches.
Preheat the oven at 180 degrees Celsius (350 Fahrenheit, gas mark 4).
Blitz the cream crackers in a food processor until they are reduced to a sandy texture.
In a large bowl, mix the meats and the cream cracker crumbs.
Add the eggs one by one to bind. The eggs are to ensure the mix doesn’t crumble, the meat mixture is smooth and you can mould it into a loaf shape. Once you achieve this don’t add any more eggs as they will harden the meatloaf once it’s cooked.
Add salt and freshly ground black pepper to taste and mix well.
Shape the mix into a long rounded loaf shape approximately 10cm (4in) wide.
Blitz the breadcrumbs in a food processor until they have fine texture and coat the loaf all over.
Place in a deep baking tray, loaf tin or deep Pyrex dish and pour the Port wine over.
Add little knobs of butter to the top of the loaf and place in the middle of the oven.