MEATLOAF
Big Flavour
Servings: 4 people
Ingredients
MEATLOAF
- 1 onion diced
- 1 glug olive oil
- 1 tsp ground cumin
- 1 ½ tsp ground coriander
- 1 cup panko breadcrumbs
- 2 teaspoons dried oregano
- 2 tsp Dijon mustard heaped
- 500 g quality minced beef
- 1 large free-range egg
- 2 sprigs fresh rosemary
- 12 slices bacon or pancetta
TOMATO SAUCE
- 1 onion diced
- 2 cloves of garlic crushed
- ½-1 fresh red chilli diced
- olive oil
- 1 tsp smoked paprika
- 1 400g chickpeas
- 2 tbsp Worcestershire sauce
- 2 400g diced or crushed tomatoes
- 2 tbsp balsamic vinegar
- Salt & Pepper
Instructions
- Preheat the oven to 250℃
- In a frying pan, heat a glug of oil and cook diced onions on medium heat for 5 mins1 onion, 1 glug olive oil
- Add the cumin and coriander and fry for around 2 mins, or until onion has softened and lightly golden, stir every 30 seconds.1 tsp ground cumin, 1 ½ tsp ground coriander
- Remove onion mixture to a large bowl to cool.
- In a bowl add cooled onion, oregano, mustard and minced beef.2 teaspoons dried oregano, 2 tsp Dijon mustard, 500 g quality minced beef
- Crack in the egg and add a really good pinch of sea salt and black pepper. With clean hands, scrunch and mix it up well.1 large free-range egg, 1 cup panko breadcrumbs
- 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 pop in the fridge until needed. If you’re cooking it now, place the meatloaf in a casserole-type pan or baking dish, then pop in the hot oven.
- Immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.
- Meanwhile, for the sauce, peel and chop the onion into 1cm dice, then peel and finely slice the garlic along with the chilli.1 onion, 2 cloves of garlic, ½-1 fresh red chilli, olive oil
- Place in a large frying pan on a medium-high heat with 2 tablespoons of oil, the paprika and a pinch of sea salt and black pepper.1 tsp smoked paprika
- Cook for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds or so.
- Drain and add the chickpeas, along with the Worcestershire sauce, tomatoes and balsamic vinegar.1 400g chickpeas, 2 tbsp Worcestershire sauce, 2 tbsp balsamic vinegar
- Bring to the boil, breaking up the tomatoes with the back of a spoon, then reduce the heat and simmer for 10 minutes. Taste the sauce and season if needed.2 400g diced or crushed tomatoes
- Spoon your sauce around the meatloaf, lay the slices of bacon or pancetta over the top and scatter over the rosemary leaves.12 slices bacon or pancetta
- Put the pan back in the oven for 10 to 15 minutes, or until the bacon turns golden and the sauce is bubbling and delicious.