Wednesday, November 17, 2010

Midweek Meatloaf

A few weeks ago, my parents bought me the Nigella Kitchen cookbook which is full of delights I've already cooked & blogged about including Chocolate Banana Muffins & Risotto Bolognese.  One recipe I made a few weeks ago & promptly forgot about (blame the excitement of getting a new job) was based on her Ed's Mother's Meatloaf.  I put a photo of it up on Facebook and then the lovely Emer and my VBF Aifric wanted to know where the recipe was... whoops!

Speaking of Aifric, she nearly made me crash the car laughing on the way home from work tonight... herself & Mr. T have three gorgeous dogs who cost them a fortune in vets bills.  One of them has a bad cough.  Did you know what you give a dog with a cough?  Cough medicine for HUMANS!!!  Apparently the girl in the chemist nearly split herself laughing when Aif explained who the patient was.  Does anybody know how exactly you can get a dog to take cough medicine - because we haven't a clue...

Anyway, back to the Meatloaf.  Nigella makes this with eggs hidden in the middle of it which does look very pretty in the photos, but neither myself or The Hubs was overly fond of it.  It was even worse when it was reheated the next day... rubbery old egg is not a favourite in this house & it was promptly fired into the bin.  The leftovers were gorgeous drenched in gravy with a big pile of green veg & mashed potatoes - proper comfort food to keep you warm on these cold miserable nights.  This quantity serves 4, by the way.

Midweek Meatloaf

2 Onions, peeled & chopped
2 tbsp Oil (I use Rapeseed as it doesn't burn)
1 tbsp Worcestershire Sauce
450g Minced Beef , as lean as possible
50g Breadcrumbs
1 Egg, lightly beaten
2 Carrots, grated
150g Mushrooms, chopped
1 tbsp Parsley, finely chopped
1 tbsp Thyme, chopped
1 tbsp Dijon Mustard
2 cloves Garlic, minced or crushed
Salt & Pepper
150g Pancetta

Heat the oil in a large frying pan & gently cook the onions, seasoning well, until golden & soft.  Set to one side and allow to cool (do this an hour before you start the meatloaf).

Heat your oven to 200c/Gas Mark 6.

In a very large bowl, add the cooled onions to the meat, breadcrumbs,veggies, egg, worcestershire sauce & seasonings and mix well.

Form the mixture into a long oval shape in a deep roasting tin and cover with the pancetta, making sure it's all tucked in & the top of the meatloaf is well covered.

Bake for 50 minutes until the juices run clear & let it rest for at least 15 minutes before serving in thick slices.

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