CAPELA (Meat Loaf)

Mum’s special Macanese meatloaf; capela means crown and its a good party food.

1kg Pork Mince
1 large Onion, diced (substitute Garlic, minced)
250g streaky Bacon rashers
50 g Parmesan cheese, grated
2 slices of Bread, soaked in milk then scrunched up
large eggs, beaten
50g whole Almonds


Put almonds in a pot and bring to boil for a few minutes. Take out and let cool, now you will be able to remove the skins. take enough to decorate the meatloaf and cut in half. The rest mince to add to meat mixture.

Dice bacon eyes to be added to meat mixture and trim streaky parts into lonf stips for decoration.  

Combine the mince, onion or garlic, diced bacon, minced almonds, most of the parmesan cheese and milk soaked bread in a bowl. Mix thoroughly, squeezing the mixture to break down the bread and mince into a sausage like consistency.

Tip out onto a baking tray and shape into a “O” shape, about 1.5  inch high and 1.25 inches wide.

Layout the streaky bacon on top of the meatloaf diagonally so that it covers both the inside and the outside.

Top with remaining parmesan cheese and almonds.

Bake in 200 C oven for 1 hour.

N.B: sometimes liquid collects in the center cavity, so half way though tip it out carefully and continue cooking. Use a tray as liquid tends to come out. Baking paper would be sensible too for ease of washing up.

Variations: 8 small leaks instead of onion, pork fat instead of bacon. No almond minced up mixed through. No bacon mixed through. Toasted breadcrumbs on top. No extra parmesan on top.