Quince-glazed meatloaf

1. Preheat the oven to 220°C, gas mark 7. Warm the oil in a large nonstick frying pan over a low heat. Add the leeks, garlic and oregano and cook for 10-12 minutes, or until softened. Leave to cool slightly.

2. Blitz the bread into fine crumbs in a food processor and set aside in a large bowl with the milk for 5 minutes. Mix in the veal and pork mince, pistachios, salt and leek mixture until very thoroughly combined. Return the frying pan to a medium heat. Add the membrillo paste (quince glaze) and 150ml water. Cook, stirring, for 2-3 minutes or until melted and smooth. Set aside.

3. Line a large baking tray with foil. Starting with one of the short edges of the tray furthest away and working from top to bottom, lay the bacon rashers in slightly overlapping rows, stretching them out a little with your hands as you go. Top with the mince mixture and shape into a cylinder about 30-32cm long, all the way along the centre of the bacon. Starting at one end, wrap the bacon tightly around the meat. Roll the whole thing over, using the foil to help, so the join is underneath. Then neaten the shape.

4. Brush the meatloaf with a little of the quince glaze. Cook for 45-50 minutes, or until thoroughly cooked, with no pink meat and the juices run clear. Set aside to rest for 10 minutes. Bring the remaining glaze back to the boil, adding more water if needed to loosen to a sauce consistency. Serve the meatloaf in thick slices with the extra glaze alongside. Delicious with mash and buttered greens or dressed salad leaves.