Nothing spells rustic like the simplicity and flavor of a nicely cooked meatloaf. I love this dish not only because it is flavourful in spite of minimal ingredients and effort, but also because it is so versatile. This can be paired almost with anything like a fresh salad, a sandwich (can even use as a filling), or even with some herbed rice and potatoes.
This recipe hardly takes any effort, it's the oven that does most of the work. Also, the juices that run out from the meat itself makes nice light sauce. So I generally do not use any other sauce with the meatloaf. I have used a mix of red and white meat for my meatloaf. You can choose from any mince that you prefer- chicken, mutton, pork, beef. Although the flavor of red meat works best. You can also use some nicely chopped carrots along with the onions. This will give additional flavor to your loaf.
400 gms mincemeat ( any mix of red and white or either)
2 large onion, sliced
1 tbsp garlic chopped
1 tbsp capsicum, chopped
1 tsp fresh ground pepper
1.5 tbsp Worchestershire Sauce
1/2 cup breadcrumbs
2 tbsp mustard sauce
1 egg
3 boiled eggs
A bunch of rosemary, thyme (optional)
2 tbsp Oil (Olive/ Canola/ Vegetable)
Salt, to taste
Method:
Heat the oil, then add the garlic. Fry for a minute then add the onions and capsicum. This will take about 7-8 minutes, for the onions to brown and the oil to start separating. Let this cool a little.
Meanwhile add the pepper, Worchestershire sauce, mustard sauce, salt to the mincemeat. Add the raw egg. Mix it well using your finger.
Mix the fried onion mix to the mincemeat mix. Give it a thorough mix. Use your hands. Finally, add the breadcrumbs to the mix.
Divide the mix to two portions. Take a bread tin and put one layer at the bottom. Now place the boiled eggs in a line and top the rest of the mixture.
Pinch it from the sides to shape it like a loaf.
If using thyme/rosemary or other spices, top it on the loaf.
Bake in a pre-heated oven for 1 hour at 180 degrees.
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