Tuesday, February 22, 2011

Cooks Guide to Goode Eating

Bearing in mind that adding plenty of 'flavourings' (herbs, spices etc) will lift fairly tasteless ingredients to a higher level, today am giving a recipe for a basic meat loaf that ends up really tasty, and unlike some meat loaves, this is intended to be eaten cold. If you wish you can change the flavours according to your taste, or include others. Instead of tomato puree, add chopped sun-dried tomatoes. Instead of W. sauce, use H.P (brown sauce). Obviously, choose different herbs according to what you have.

Meatloaf: serves 6
about 1 lb (500g) minced beef
about 1 lb (500g) minced pork
1 onion, finely chopped
2 eggs
2 oz (50g) stale breadcrumbs
half tsp each salt and pepper
1 tblsp fresh oregano/marjoram leaves OR...
...1 tsp dried oregano
1 tblsp fresh thyme leaves OR...
1 tsp fresh rosemary leaves
...1 tsp dried thyme
1 clove garlic, crushed
2 tsp Worcestershire sauce (opt)
2 tsp tomato puree
olive oil
Put the minced meats, onion, eggs, breadcrumbs, salt and pepper, into a bowl. Chop the fresh herbs and add most of them to the bowl (or all the dried if using) together with the garlic, W. sauce (if using), and tomato puree. Using your hands, mix everything very well together.
Press the mixture into an oiled 2lb (900g) loaf tin, pushing well into the corners, but leaving the top slightly rounded, then sprinkle the top with a few chopped fresh herbs, finishing with a drizzle of oil.
Bake at 180C, 350F, gas 4 for one hour 10 minutes (by which time the meatloaf should be cooked through). Remove from oven and pour away any fat/juices from the loaf, then leave to cool in the tin. Keep the meat in the tin, then wrap in foil and place in the fridge to chill thoroughly before unwrapping, removing from tin and slicing.
Great served (thickly sliced) in a burger bun with chutney, or sliced and served on a plate with salads.