Pork and Sage Meatloaf, with Salad Leaves and Olives

Made with one grated carrot, half a grated apple (Pink Lady), two diced spring onions, three quarter cups of oats, four hundred grams of pork sausagemeant, four cloves of finely diced garlic, and one egg (for binding purposes).

The sausagemeat came from the freezer, and was allowed to thaw completely before use. The main ingredients were added to a pyrex bowl along with a dessertspoonful of olive oil,  and mixed together by hand (very therapeutic) for between five and ten minutes,

Half a teaspoonful of sage was then added, plus a quarter teaspoonful of coriander leaf. I also added a quarter teaspoonful of salt, and the same measure of paprika. Mix once more for about two minutes.

The meatloaf mix was decanted into a tray, and spread flat to the edges. After that, it was divided into .six sections with a sharp knife.

Cooked on the middle shelf of the preheated oven at 190 deg C for forty-five minutes, until the surface of the meatloaf is nicely browned (check progress by eye).

Served cold with green and purple lettuce, halved piccolo tomatoes, and green olives stuffed with pimiento pepper.