Meatloaf Recipe
Preheat the oven to full whack. Place the onion in a large frying pan
over a medium-high heat with 2 glugs of olive oil and season. Add the
cumin and coriander and fry, stirring every 30 seconds, for around 7
minutes or until softened and lightly golden. Remove to a large bowl to
cool. Wrap the crackers in a tea towel and smash up until fine, breaking
any big bits with your hands. Add to the bowl of onion with the oregano,
mustard and minced beef. Crack in the egg and add a really good pinch
of salt and pepper. With clean hands, scrunch and mix up well.. Move the meat mixture to a board, then pat and mould it into a large,
rugby-ball shape and rub over a little oil. You can either cook it now
or put it on a plate, cover, and refrigerate until needed. If cooking
now, place the meatloaf in a casserole-type pan or baking dish, put it
in the preheated oven then immediately reduce the temperature to
200C/gas 6 and cook for half an hour.Meanwhile, for the sauce, place the onion in a large frying pan on a
medium-high heat with 2 glugs of olive oil and a pinch of salt and
pepper. Add the garlic, chilli and paprika and cook for around 7
minutes, stirring every 30 seconds, until softened and lightly golden.
Add the worcestershire sauce, chickpeas, tomatoes and balsamic vinegar,
bring to the boil, then reduce the heat and simmer for 10 minutes. Taste
the sauce and season if needed. To finish and serve your meatloaf, put the rosemary leaves in a bowl.
Remove the meatloaf from the oven and pour all the fat from the pan
over the rosemary, mixing well. Spoon your sauce around the meatloaf,
lay the slices of bacon or pancetta over the top and scatter over the
rosemary leaves. Put the pan back in the oven for 10–15 minutes, until
the bacon turns golden and the sauce is bubbling and delicious. Serve
with a mixed leaf salad and lemon wedges for squeezing over to add
a nice sharp twang.
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