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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 5 |
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I know meatloaf is an all-American signature dish but this version is a little more English! I promise not to mention chuck or half-and-half . This is hopefully a little less fatty too. I usually serve this with my special gravy, and mash potatoes. Ingredients:
250 g british ground beef |
250 g ground pork (ground if you can get it, if not, finely chopped) |
3 slices whole meal bread |
1 large white onion, finely chopped |
2 large vine tomatoes, finely chopped |
2 large eggs |
250 ml 1% low-fat milk |
1 teaspoon strong english mustard |
1 tablespoon worcestershire sauce |
1/2 tablespoon tomato puree |
1 teaspoon rosemary |
1 teaspoon mixed herbs |
1 teaspoon sweet paprika |
1 beef stock cube |
3 shallots, chopped |
2 garlic cloves, chopped |
1 tablespoon olive oil |
1 vegetable stock cube |
2 teaspoons balsamic vinegar |
2 sprigs fresh thyme |
3/4 cup water |
Directions:
1. For the Meatloaf: Combine minced beef, pork, onion and tomatoes in a bowl.
2. Whiz the bread in a food processor to make breadcrumbs.
3. Add breadcrumbs to meat mix, and stir thoroughly.
4. Shake in the Worcestershire sauce.
5. Mix tomato puree, crumbled stock cube, eggs, herbs and mustard with milk and beat together.
6. Pour this mix into the meat, and stir again.
7. Pour the whole thing into a large loaf tin and bake in oven for about an hour (+/- 20 minutes) at 180°C, or Gas 5 - the meat should be cooked throughout, and the top browned.
8. For the gravy, gently sauté the shallot and garlic in the olive oil in a heavy bottomed frying pan.
9. When translucent, add the vinegar, thyme and crumble in the stock cube.
10. Add the water and stir until stock dissolves. Bubble up to thicken.
11. When the meatloaf has cooked, pour off any excess oils into the gravy, stir.
12. Serve with mashed potatoes and pour gravy over the top.
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