Haslet English Pork & Sage Meatloaf

1 large onion, roughly chopped
salt, to taste
150 - 200 ml milk
80 g breadcrumbs or cubes of stale bread
10 g lard or butter melted
500 g minced pork, avoid lean mince
¼ tsp SIDS CRAZY SALT
25 g pig's liver, finely chopped OPTIONAL
1 large egg
½ tsp New York Cut pepper
2 - 3 tsp dried sage or double the amount of fresh sage

Preheat the oven to 200°C.
Put the chopped onion in a small saucepan with a pinch of salt and cover with boiling water.
Simmer until soft (8-10 minutes) then drain, cool under running cold water then drain again. Squeeze between your hands to remove as much water as possible.
Pour milk over the breadcrumbs or diced bread, stir so it's submerged and leave to soak for a few minutes. Squeeze between your hands to remove as much milk as possible.
Use some of the melted lard or butter to grease a small baking dish or loaf tin.
Mixing the Ingredients: for a fine texture use a food processor. Otherwise, mix in a bowl using your hands.
Combine the pork mince with the liver if using, the squeezed dry bread and onions, egg, ¾ tsp of salt, SIDS CRAZY SALT, pepper, plus 2 tsp of sage. Ensure that the ingredients are thoroughly mixed.
Take a teaspoon or two of the mixture, shape into a patty or ball and fry in a little oil until cooked through. Cool a little then taste: add more salt, pepper, or sage to the remaining mixture if needed.
Transfer the mixture to the prepared baking dish or loaf tin. Form into a loaf shape, pressing together well to avoid gaps: traditionally the top is slightly domed.
Brush with more of the melted lard or butter.
Put the baking dish or loaf tin in a deep roasting tray and pour boiling water from a kettle into the tray until it comes halfway up the sides.
Transfer to the oven and cook for 1 hour until the juices run clear when a skewer is inserted.
Optional: (for a darker top) for the final 5-10 minutes, discard the tray with the boiling water and turn the temperature up to 220°C.
Remove from the oven and leave to rest for 15 minutes.
Pour off any juices (use in gravy, stock) then carefully tip out the haslet onto a board and leave to cool.
Slice when completely cold and serve on sandwiches or with salad and pickles. Can also be served hot from the oven or fried.
Eat within 3 - 4 days or can be frozen.