Christmas is just around the corner! Yikes!!! Here’s Elizabeth Hewson with another recipe to get you in the festive mood, and get warmed up for the season.
I know meatloaf has a bad reputation. You probably think of it as dry, flavourless, depressing and outdated. But I’m here to tell you that it doesn’t have to be any of these things. This meat loaf is loaded with flavour and wrapped in bacon resulting in a lovely, sticky crust. It’s basically a bacon wrapped present. Have I sparked your interest yet?
My secret is that I add one cup of water to my mixture… yes you read that right… 1 cup. It’s my trick in keeping my meatloaf lovely and moist. You see the breadcrumbs like to soak up juices, giving them water to drink pre-cooking quenches their thirst and therefore stops them from sucking up all the wonderful meat juices. Another tip I suggest is buying your mince from a butcher. It’s the same price but it’s likely to be freshly minced. Supermarket mince tends to have had more time to dry out which not only results in a drier meatloaf but also makes it crumbly to slice. I like to use two types of mince – beef and pork – for added flavour. If you aren’t a fan of pork you can replace it with chicken or veal mince.
Now if I haven’t got you over the line yet I’ll give it one more shot. Meatloaf makes the best sandwich filling ever. Thickly sliced on a piece of bread with mustard and a pickle is really a sandwich from heaven.
This baby can be prepared the day ahead and kept in the fridge until ready to cook on meatloaf day. And will happily keep in the fridge after it’s been cooked for 5 days making it a great recipe to prepare at the start of the week.
Happy Cooking. Ex
50 g butter
2 tablespoon olive oil
2 onions, finely chopped
4 garlic cloves, minced
3 sticks celery, finely chopped
500 g beef mince
500 g pork mince
1 ½ cups breadcrumbs
1 cup water
2 large carrot, grated
1 cup parsley, finely chopped
1 egg, whisked
1 tablespoon salt
1 tablespoon Worcestershire sauce
12 bacon rashes
Preheat oven to 200.
Place a saucepan over medium heat and add butter and olive oil. When melted, add onion, garlic and celery and cook for 15 minutes until the onions and celery have softened. Set aside to cool.
Meanwhile, using your hands, mix together the beef mince, pork mince and breadcrumbs in a large bowl. Pour over 2 cups of water and leave to soak for 10 minutes. Give it a good squish around with your hands. Add cooled onion mixture along with carrot, parsley, egg, salt and Worcestershire sauce. Work everything together with your hands.
Line a baking tray with parchment paper. Empty meat onto tray and mold into an oval, loaf shape. Use your hands to compress and pat the loaf to get rid of any holes.
Wrap the meatloaf in bacon rashes by tucking the ends underneath the meatloaf. Overlap each rasher to stop the sides from curling up.
Pop into the oven to bake for 1 hour or until juices run clear when pierced with a skewer. Leave meatloaf to rest for a good 15 minutes to make slicing easier.
Moving Out, Eating In is available through Booktopia online.
You can read more about Lizzie here.