VEG MEATLOAF RECIPES

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Trim each fennel bulb and chop into eight wedges, then place in a large roasting tray, drizzle with oil, season with sea salt and black pepper and roast for 30 minutes.
  3. Meanwhile, peel and dice the onions and carrots, place in a large pan with 1 tablespoon of oil on a medium-low heat and cook for 20 minutes, stirring occasionally.
  4. Pick the herb leaves, finely chop half of them and add to the veg pan, saving the rest for later.
  5. Leave the veg to cool completely, then tear in the mozzarella and add the breadcrumbs, minced meat, mustard, eggs, and a good pinch of sea salt and black pepper. Scrunch and mix well, then shape into a loaf.
  6. Make a space in the middle of the fennel tray and sit the meatloaf in the centre. Criss-cross the smoky bacon over the meatloaf, drizzle with a little oil, then cover the tray with tin foil.
  7. Roast for 30 minutes, then remove from the oven and discard the foil.
  8. Mix the chicken stock, jam and tomato purée together in a jug until smooth, then pour into the tray. Toss the reserved herbs with a little oil and scatter into the tray, then return to the oven for a final 45 minutes, or until cooked through.
  9. If the juices need thickening at this stage, simply put the tray on the hob to reduce for a few minutes, until they’re the consistency of your liking, skimming away any fat from the surface, if needed.
  10. Serve the meatloaf, sweet fennel and juices with mash and seasonal greens.

Steps:

• 1. Preheat the oven to full whack.
  2. Peel, finely chop and place the onion in a large frying pan over a medium-high heat with 2 tablespoons of oil.
  3. 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.
  4. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands.
  5. 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.
  6. Move the meat mixture to a board, then pat and mould it into a large, rugby-ball shape and rub over a little oil.
  7. 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.
  8. Immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.
  9. Meanwhile, for the sauce, peel and chop the onion into 1cm dice, then peel and finely slice the garlic along with the chilli.
  10. 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.
  11. Cook for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds or so.
  12. Drain and add the chickpeas, along with the Worcestershire sauce, tomatoes and balsamic vinegar.
  13. 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.
  14. 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.
  15. 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.
  16. Delicious served with a mixed-leaf salad and lemon wedges for squeezing over.