Tuesday, 6 April 2010

Pot-Roast Meatloaf

Here is another one of Jamie Oliver's fabulous recipes. I have really been enjoying his work lately and he makes great recipes for when you have large gatherings of friends or family. I have 10 for dinner every second Friday so I am always looking for easy recipes that feed hoards!

Ingredients

2 medium onions, chopped
olive oil
salt & pepper
1 tsp ground cumin
1 tsp ground coriander
12 crackers (he uses Jacob's cream crackers but you can't get them here so I used premiums!)
2 tsp dried oregano
2 tsp Dijon mustard
500gm minced beef
1 large egg
2 cloves garlic, chopped
1 chilli, chopped
1 tsp smoked paprika
2 tbsp Worcestershire Sauce
400g can chickpeas, drained
2 x 400g cans diced tomatoes
2 tbsp Balsamic Vinegar
2 sprigs rosemary
12 slices of bacon or pancetta (I leave this off if I am trying to be a bit healthy)
1 lemon

Method - Meatloaf
  • Preheat oven to 200 degrees Celsius.
  • Place one onion in a large fry pan with some olive oil, salt and pepper
  • Add the cumin and coriander, fry stirring every 30 seconds for about 7 minutes
  • Put in a large bowl to cool
  • Crush the crackers until fine and add to the bowl with the oregano, mustard and mince beef.
  • Add the egg and more salt and pepper. Mix well with your hands
  • Shape into a large football shape and rub with a little oil
  • Place it in a casserole dish and place in the oven, bake for half an hour
Method - Sauce
  • Place the remaining onion, garlic and chilli in a large pan with some olive oil, the paprika and salt and pepper. Cook for seven minutes stirring often.
  • Add the Worcestershire sauce, chickpeas, tomatoes and balsamic vinegar. Bring to the boil, turn down the heat and simmer for 10 minutes.
Method - Finishing Off
  • Place rosemary in a small bowl, remove the meatloaf from the oven and pour the oil over the rosemary.
  • Spoon the sauce around the meatloaf
  • Lay the slices of bacon/pancetta over the top of the meatloaf
  • Scatter over the rosemary
  • Place it back in the oven for 10-15 minutes until the bacon/pancetta turns golden

No comments: