Pork and veal meatloaf with crunchy parmesan topping

Method

• Step 1
  Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 11cm x 21cm loaf pan. Line with baking paper, extending paper 4cm from edge of pan on long sides.
• Step 2
  Place bread in a food processor. Process for 5 seconds or until coarse crumbs form. Transfer 2 cups breadcrumbs to a medium bowl. Set aside.
• Step 3
  Process remaining breadcrumbs until fine crumbs form. Place 3/4 cup fine breadcrumbs in a large bowl. Set aside. Add any remaining fine breadcrumbs to coarse breadcrumbs.
• Step 4
  Heat 2 teaspoons oil in a small frying pan over medium heat. Add onion and garlic. Cook, stirring often, for 2 to 3 minutes or until onion has softened.
• Step 5
  Add onion mixture, mince, egg, chutney, olives and half the parsley to fine breadcrumbs. Season with salt and pepper. Mix until well combined. Press into prepared pan. Smooth surface.
• Step 6
  Add parmesan and remaining oil and parsley to coarse breadcrumb mixture. Season with salt and pepper. Mix until well combined. Spread evenly over mince mixture, pressing to secure.
• Step 7
  Bake for 50 minutes or until golden and cooked through. Set aside 2 portions (see note). Serve with rocket.