THE BEST MEATLOAF RECIPE | JAMIE OLIVER MINCE RECIPES
A good meatloaf with freshly made tomato sauce is great comfort food. It’s made along similar lines to meatballs and burgers, and trust me – anyone who tries it will love this just as much.
Total Time 1 hours 10 minutes
Yield 4 to 6
Number Of Ingredients 21
Steps:
- Preheat the oven to full whack.
- Peel, finely chop and place the onion in a large frying pan over a medium-high heat with 2 tablespoons of oil.
- Season, add the cumin and coriander and fry for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds. Remove to a large bowl to cool.
- Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands.
- Add to the bowl of onion with the oregano, mustard and minced beef. Crack in the egg and add a really good pinch of sea salt and black pepper. With clean hands, scrunch and mix it up well.
- Move the meat mixture to a board, then pat and mould it into a large, rugby-ball shape and rub over a little oil.
- You can either cook it now or put it on a plate, cover, and pop in the fridge until needed. If you're cooking it now, place the meatloaf in a casserole-type pan or baking dish, then pop in the hot oven.
- Immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.
- Meanwhile, for the sauce, peel and chop the onion into 1cm dice, then peel and finely slice the garlic along with the chilli.
- Place in a large frying pan on a medium-high heat with 2 tablespoons of oil, the paprika and a pinch of sea salt and black pepper.
- Cook for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds or so.
- Drain and add the chickpeas, along with the Worcestershire sauce, tomatoes and balsamic vinegar.
- Bring to the boil, breaking up the tomatoes with the back of a spoon, then reduce the heat and simmer for 10 minutes. Taste the sauce and season if needed.
- To finish, pick the rosemary leaves into a bowl. Remove the meatloaf from the oven and pour all the fat from the pan over the rosemary, mixing well.
- Spoon your sauce around the meatloaf, lay the slices of bacon or pancetta over the top and scatter over the rosemary leaves. Put the pan back in the oven for 10 to 15 minutes, or until the bacon turns golden and the sauce is bubbling and delicious.
- Delicious served with a mixed-leaf salad and lemon wedges for squeezing over.
Nutrition Facts : Calories 837 calories, FatContent 49.2 g fat, SaturatedFatContent 15.3 g saturated fat, ProteinContent 45.2 g protein, CarbohydrateContent 48 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
BROWN SUGAR MEATLOAF RECIPE | ALLRECIPES
This is an easy tasty meatloaf. It tastes as good as it smells!
Provided by tangastar
Categories Beef Meatloaf
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
- Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
- In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
- Bake in preheated oven for 1 hour or until juices are clear.
Nutrition Facts : Calories 353.1 calories, CarbohydrateContent 24.1 g, CholesterolContent 112.2 mg, FatContent 20.1 g, FiberContent 0.4 g, ProteinContent 18.4 g, SaturatedFatContent 7.9 g, SodiumContent 763.3 mg, SugarContent 18.4 g
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A good meatloaf with freshly made tomato sauce is great comfort food. It’s made along similar lines to meatballs and burgers, and trust me – anyone who tries it will love this just as much.
From jamieoliver.com
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- Preheat the oven to full whack.
- Peel, finely chop and place the onion in a large frying pan over a medium-high heat with 2 tablespoons of oil.
- Season, add the cumin and coriander and fry for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds. Remove to a large bowl to cool.
- Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands.
- Add to the bowl of onion with the oregano, mustard and minced beef. Crack in the egg and add a really good pinch of sea salt and black pepper. With clean hands, scrunch and mix it up well.
- Move the meat mixture to a board, then pat and mould it into a large, rugby-ball shape and rub over a little oil.
- You can either cook it now or put it on a plate, cover, and pop in the fridge until needed. If you're cooking it now, place the meatloaf in a casserole-type pan or baking dish, then pop in the hot oven.
- Immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.
- Meanwhile, for the sauce, peel and chop the onion into 1cm dice, then peel and finely slice the garlic along with the chilli.
- Place in a large frying pan on a medium-high heat with 2 tablespoons of oil, the paprika and a pinch of sea salt and black pepper.
- Cook for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds or so.
- Drain and add the chickpeas, along with the Worcestershire sauce, tomatoes and balsamic vinegar.
- Bring to the boil, breaking up the tomatoes with the back of a spoon, then reduce the heat and simmer for 10 minutes. Taste the sauce and season if needed.
- To finish, pick the rosemary leaves into a bowl. Remove the meatloaf from the oven and pour all the fat from the pan over the rosemary, mixing well.
- Spoon your sauce around the meatloaf, lay the slices of bacon or pancetta over the top and scatter over the rosemary leaves. Put the pan back in the oven for 10 to 15 minutes, or until the bacon turns golden and the sauce is bubbling and delicious.
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See details
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Reviews 5.0
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Calories 588.6 per serving
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Reviews 5.0
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Calories 588.6 per serving
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