1 lb pork loin, minced/ground
1 lb top sirloin steak, minced/ground
1/2 small onion, finely chopped
1/2 cup celery, finely chopped
2 small garlic cloves, minced
1 tablespoon fresh thyme leaves, finely chopped
1 tablespoon fresh parsley, finely chopped
3 slices of multigrain bread (soaked in 1/2 cup of milk)
1 cup fresh parmesan cheese, grated
2 large eggs
3 tablespoons extra virgin olive oil
Salt and black pepper
1 large pear, skinned and thinly sliced after removing seeds and core
1 cup balsamic vinegar
2 tablespoon raw brown sugar
juice of half a orange
Preheat oven to 400 F.
Heat one tablespoon of oil in a large saute pan over high heat. Add celery, onions and garlic and cook until soft. Set aside to cool.
Whisk together the eggs and herbs in a large bowl. Add the meat, soaked bread, cheese, extra virgin olive oil and the cooked vegetables and mix to combine.
On medium-high heat, bring a small saucepan with all the ingredients for the glaze to a rolling boil for 3 minutes and reduce heat to a low simmer for a further 30 minutes or until glaze is thick. Set aside.
Mold the meatloaf on a greased baking sheet. Bake for 1 hour to 1 1/2 or until it's cooked and golden brown and crispy on top. Brush the meatloaf generously with the glaze twice during the last 20 minutes of cooking ensuring to use up all the glaze. Remove from the oven and let rest for 10 minutes. Sprinkle feta crumbles on top and serve warm.