4chipotle peppers in adobo saucefinely chopped plus 1-2 tsp of the adobo sauce if you like it extra spicy
800grground meat50%beef/50% pork
Preheat the oven to 180 C.
Cut the onion finely as well as the garlic. Take a small bowl and put the panko together with the milk in it and leave to soak for about 5 minutes.
Fry the onion and the garlic until translucent. Add the chocolate and the chipotle and stir until melted through. Set aside to cool
Place the ground meat into a large bowl and add the fresh thyme, the cayenne pepper, the dijon mustard, the eggs, the panko, the chopped pancetta and mix everything well
Don't forget to add salt and pepper. If you're unsure if you got the seasoning right, take a tiny bit of meat and bake a mini hamburger to test. If it lacks anything, add it.
Take a cake tin of about 25 cm long and place the strips of pancetta in it to overlap each other. Add the meatmixture in and press this tightly with a spoon. The tighter the better it will stick together when you turn it out. Place the top pancetta strips over it and put into the oven (place on a tray as there will be some fat coming out)
Put into an oven for 45 minutes, remove from the oven and leave to stand for five minutes before turning over on the baking tray and remove the tin. Put back into the oven to color the pancetta on the top of the loaf. This will take about 15 minutes.