Friday, 1 January 2016

Meatloaf

This is a similar meatloaf to the one I just posted.  Just a couple of minor changes but equally delicious.  I served this meatloaf with a spinach salad and bread and butter as our first lunch of 2016.

Meatloaf


6 servings
Preparation 20 min 
Cooking 1 h
 
Standing 10 min
390 calories per serving 

Ingredients

1/2onions100 g
2 clovesgarlic, finely chopped 
1 stalkcelery, finely chopped 70 g
1carrots, finely chopped100 g
1 tbspcanola oil15 mL
2 tbspWorcestershire sauce 30 mL
1 tbspapple cider vinegar 15 mL
1 tspsalt 5 g
1 tspground pepper 3 g
1/4 tspallspice powder 1 g
15pitted prunes, finely chopped 1/2 cup
1/4 cupItalian parsley, fresh, finely chopped 22 g
70 gmortadella sausage, or ham , finely chopped  
2eggs size large 
500 gground beef, extra-lean 
260 gground pork, lean  
3/4 cupbread crumbs 100 g
1/4 cupmilk, partly skimmed, 2%65 mL

Before you start

food processor would make things easier to chop the vegetables, prunes, and the mortadella.

Method

  1. Preheat the oven to 175°C/350°F. Lightly oil a baking dish or sheet.
  2. Prepare the vegetables: Finely chop the onion, garlic, carrot, and celery. Heat the oil in a pan over medium heat, then add the vegetables and sauté 5 min, with occasional stirring. Add a little salt, cover, then lower the heat. Cook 5 min.
  3. Take the pan off the heat, then add the Worcestershire sauce, vinegar, salt, pepper, and allspice. Finely chop the prunes, parsley, and mortadella (or ham). Add this mixture to the vegetables.
  4. In a large bowl, beat the eggs lightly, using a fork, then add the beef, pork, bread crumbs, and milk. Mix well, then incorporate the vegetable mixture. Using your hands, blend the mixture together until it is just combined well (do not over-mix). In the prepared dish, form the mixture into a loaf, about 14-15 cm wide.
  5. Cook in the middle of the oven 1 h to 1 h 15 min until a thermometer inserted into the centre of the meatloaf registers 68°C/155°F. Let the meatloaf stand 5-10 min before slicing and serving.

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