80’s Meatloaf revivalist!

What will I make for dinner? This is forever the question and my problem is I always have a long list of recipes and dishes I am longing to try out. As I am a self-confessed cook book addict my home has a big stash of cookbooks which ensures I never get bored or lack inspiration to put on my apron!. I read and evaluate each recipe to make sure it meets the must cook criteria.

  • Comfort factor – After a busy day it seems dinner is quite often the only meal that you can really relax and enjoy without having to inhale your food before we hurry on again. Its a pleasure to take time out and truly enjoy a nourishing meal that restores you physically and mentally brings comfort and calm.
  • Easily accessible ingredients – There is no point trying to make mousakka in the middle of winter when eggplants are $8.00 each (unless you have an absolute craving for mousakka then permitted!). Buy in season and locally sustainable food as a rule.
  • Looks Delicious – Who doesn’t eat with their eyes!. Oozing melted cheese, bubbling over the side lasagne, a perfectly moist and tender roasted chicken. It makes you hungry looking at it.
  • Get out of your comfort zone – It motivates me to try out new recipes that are a bit of a challenge or use unusual ingredients that I have not tasted or familiar with. If you are cooking a recipe you have made every Monday night for the last ten years….please STOP!. Try something new your taste buds will love you for it.

These are some of my recent cosy family meals we have been enjoying.

Meatloaf – Doesnt this just remind you of the 1980’s?. My Mum use to make this for us all the time. My husband jokes I have a love for mince. When I met him I prided myself on the fact I only had ever eaten fillet steak and I certainly did not eat mince (nose in the air). Well I have changed, mince is just so versatile, Pork mince, beef mince, venison mince, lamb mince, chicken mince. I love what I can make with Mince!. I usually make meatloaf out of pork and beef mince. It is so simple to put this together and it tastes divine. Truly!. Sometimes I make the meatloaf in a tin – self saucing meatloaf,  by pouring over a container of tomatoe puree and a few dashes of Worcester sauce or red wine or whatever takes my fancy. The recipe below is utterly divine and a little more sophisticated baked free form on a tray, the bonus here is the vegetables benefit form all the delicious juices to create a complete meal.

Meatloaf with roasted vegetables

Meatloaf with roasted vegetables – Recipe loosely taken from Tessa Kiros Apples for Jam.

Ingredients

  • 80g white bread crusts removed  (about 4 slices)
  • 125 ml Milk
  • 2 large zucchini, trimmed
  • 1 large potato or sweet potato, peeled
  • 1 large red capsicum
  • 500 grams lean mince (beef or pork or combination)
  • 2 tablespoons of chopped parsley
  • 1 garlic clove, finely chopped
  • 1 heaped tablespoon grated parmesan cheese
  • 1 egg, lightly beaten
  • 4 tablespoons of olive oil
  • 100 grams thinly sliced pancetta (or streaky bacon will work)
  • 2 sage sprigs
  • 2 small rosemary sprigs
  • 2 garlic cloves, unpeeled
  • 1 tablespoon plain flour
  • 125 ml white wine
  1. Preheat the oven to 180c. Soak the bread in the milk for about 15 minutes, squashing it up a bit with your hands so it collapses.
  2. Cut the red peppers, carrots, zucchini into strips and  potato into chunks. You want all the vegetables to roast evenly so make sure they are not too small that they shrivel up in the heat. Now put these aside for now.
  3. My favourite bit…put the mince in a large bowl with the parsley, egg, chopped garlic, parmesan and squashed up bread, and season with a flat teaspoon of salt. mix together until smooth. Then form a large loaf like a giant egg.
  4. Drizzle half the olive oil into a large flameproof baking dish and put the meatloaf on top. cover with overlapping slices of pancetta, tucking them in at the bottom. Scatter the vegetables all around , drizzle with olive oil and toss with some salt. Tuck the herbs and garlic under the vegetables. Bake 1 1/4 hours and, turning the vegetables over half way through. Keep an eye on them they do not over cook. The vegetables should be golden and crusty and the bacon crispy also. Turn the oven off. Remove the vegetables and meatloaf to a platter, cover with foil and put back in the oven to keep warm. Put the baking dish on the stove top over high heat and sprinkle in the flour. Cook stirring constantly to scrape up all the bits and pieces from the bottom of the dish. Pour in the wine and stir until evaporated. Add 250 ml of hot water; season with salt and cook until the sauce becomes smooth and thickens a little. Serve with the meatloaf cut into thick slices and the vegetables.

Your man and your little ones will love this MEATloaf!. It is great sliced cold on sandwiches the next day also.

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