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Meatloaf can get quite a reaction. Some people love it and have happy memories from their childhood and some people wrinkle up their noses and so “No thanks”. I don’t have any strong memories from when I was very young, I am not sure if my mother made it. Shepherd pie and lots of other comfort food but meatloaf was pretty new to me. I was on a trip to Los Angeles a long time ago and we were taken out to lunch by people from an advertising agency. It was a lovely restaurant up in the hills. I looked at the menu and saw Meatloaf and thought that sounds interesting! In fact the restaurant had lots of comfort food like sausages and mash and at that time Brisbane had not started featuring those kinds of meals on the menu.

When the meatloaf arrived it looked and tasted delicious. It was so much more than just meat with carrots and spices and garlic and the texture was light. This is the kind of meatloaf I make now. You can serve it as dinner with a salad and potatoes or it is wonderful for a picnic and we have such great picnic weather at the moment. Some people serve it with a gravy but I prefer it without and with chutney for the picnic.

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Recipe

Serves 6-8

Preparation time: 20 minutes

Cooking time: 1 hour 15 minutes

1 tbsp olive oil

1 medium Spanish onion, finely chopped

3 cloves garlic, minced

2 eggs, beaten

2 or 3 carrots grated

1 bunch parsley leaves, chopped

3 1/2 tbsp Dijon mustard

2 tbsp Soya sauce ( Make sure this is GF)

1/2 tsp Tabasco sauce

240ml cup milk

1kg ground meat (equal parts beef, pork)

65g breadcrumbs ( Gluten free if you want it to be GF)

1 tbsp coarse salt

1 tsp freshly ground black pepper

Fired shallots for the sprinkling on the top.

Method

Preheat the oven to 180C. Pour the oil into a saute pan and set over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes. Remove from heat and allow to cool.

In a mixing bowl, stir together eggs, parsley, Dijon mustard, Soya sauce, Tabasco sauce and milk. Place the mince into another bowl and pour egg mixture over the meat. Add breadcrumbs, grated carrots, onion and garlic to the bowl. Season with salt and pepper. Sprinkle the fried shallots on top. These are available at Asian supermarkets.

Knead the meat together with the other ingredients until well blended. Transfer to a baking bread tin and form into a loaf.

Bake for 1 hour Remove from the oven and set aside to rest for 5 minutes.

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