Saturday, 30 July 2011

Made-up meatloaf

I, yet again, have failed to use a recipe. The plus side of this is that you can substitute your own ingredients without feeling like a traitor to Women's Weekly.


I made two meatloafs - you could halve the ingredients if you want. However, note that leftover meatloaf is exponentially better than when it is straight out of the oven...


So here is what I used:

  • One onion, chopped finely
  • 1 tablespoon of minced garlic
  • 2 grated carrots
  • 1 tablespoon of Worcestershire sauce
  • 1 squirt of minced green herbs
  • 1 squirt of tomato paste (very accurate measurements, here)
  • 1 cube of chicken stock powder, or substitute a little salt
  • 400g tubes of sausage meat, times 2
  • 2 eggs
  • 1 1/2 cups of breadcrumbs
  • Handful of grated cheese
  • Foil loaf trays
  • Spray oil
  • Tray to catch drips
It's pretty simple. First, turn the oven onto 180°C. If you use the quantities above, you will need two foil loaf pans. Spray them with cooking oil. Punch plenty of holes in the bottom - this will let the fat drain out.


Now, put the onion and garlic in the frypan to soften.


While that's cooking, grate your carrots and put them in a mixing bowl big enough to hold all the ingredients. Add the Worcestershire sauce, herbs, tomato paste, and stock powder. You can use however much of these ingredients you prefer. Bear in mind that sausage meat itself doesn't have much flavour!


Add the now-cooked onion and garlic.


Now squeeze in the sausage meat. There is no possible way to photograph this so it doesn't look gross. Just don't concern yourself with what's actually in it!!


When that's mixed in, add your eggs and breadcrumbs.


Mix it so that the ingredients are combined, but don't worry about perfection. Too much stirring will make the meat tough.

Add in your grated cheese. In hindsight, this really didn't need cheese. It already has plenty of taste (and fat).


Again, mix until combined. Alternatively, you could just put the cheese on top.


Push the mixture firmly into the loaf tins.


This will take anywhere up to 2 hours to cook - it is very dense. And being sausage meat, you absolutely must not eat it 'rare'! Please.


Put a drip tray full of water beneath your meatloaves. This will catch the fat that drips out through the holes. Having the water there stops the fat from just burning and stinking up your kitchen.
 

Stick a knife into the middle and have a good look to see whether the meat is cooked. Start checking after an hour (my oven seals are awful, it took nearly 2 hours). When it looks done, take the foil off the top so that it can crisp up for about 10 minutes.

This is great served with mash, or steamed vegies. And even better when you cook slices in the George Foreman grill 2 days later...

Chris did note that the 'traditional NZ recipe' has a grated Granny Smith apple. He's right. I forgot. Whoops! It was a tasty winter dinner, regardless - enjoy!

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