Thursday, 30 May 2013

IDEAS FOR PORK MINCE : A HOMELY MEATLOAF RECIPE

I have the feeling the mighty meatloaf has lost ground in the popularity stakes of the 21st century home cook. Perhaps regarded to be a little too retro to be cool for lunch or too tacky in the old school department to make an appearance at dinner time. For what ever reason I am of the opinion the loaf of minced meat probably doesn't get to provide for many a family meal much these days.



I wouldn't call this a crusade to make the meatloaf popular again, but I would use this opportunity to suggest you rediscover this much forgotten kitchen classic. Yes, I just called meatloaf classic !
Because it is. And it is absolutely a delicious and easy meal to make. That's not even getting to the joy of meatloaf sandwiches.



Classic Meatloaf 
There is something truly homely ( & 1970's) about this dish, but use the best quality meats you can & you will be reminded about how good it can be. 

serves 6 with generous left overs for lunch

1 onion peeled & chopped
2 cloves garlic - peeled & chopped
1/2 cup dry white wine

450g Free range Pork mince
450g Free Range Beef mince
1 & a half cups breadcrumbs
1/2 cup yoghurt
2 eggs
3 tablespoons finely chopped parsley
2 teaspoons salt
1/2 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/2 teaspoon ground all spice

6 x streaky bacon slices - optional

Heat the oven to 180degC. 

Fry the onions in a little olive oil until soft & translucent. Add in the garlic and fry for a minute before adding the wine. Simmer until all the liquid has evaporated.

In a large bowl mix the fried onions and the rest of the ingredients together. Make sure to combine well.

Grease well a standard size loaf tin and lay 2 or 3 bay leaves at the bottom. Pack in the meatloaf mix, pressing it neatly in and smoothing the top. If you are using the bacon slices - lay these now on top of the loaf. Bake the loaf in the oven for an hour. The top will have crisped and darkened nicely. Remove from the oven and allow to rest in the tin for 20 minutes before attempting to remove.

To remove the loaf from the tin - run a a knife along the edges of the loaf and invert onto a serving plate or board. Serve with sides of your choice.




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