Live the American dream with star-spangled meatloaf, inspired by classic US diners.
Ingredients
- 125ml (1/2 cup) milk
- 150g (1/4 loaf) day-old sourdough bread, crusts removed, torn
- 1 large carrot, roughly chopped
- 2 small onions, roughly chopped
- 4 cloves garlic, halved
- 60ml (1/4 cup) olive oil
- 1 teaspoon ground cumin
- 500g beef mince
- 500g pork mince
- 70g (1/4 cup) tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 eggs, lightly beaten
Tomato and pancetta sauce
- 50g butter
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon dried chilli flakes
- 100g pancetta, finely chopped
- 400g passata (sieved pureed tomatoes)
- 400g can Italian diced tomatoes
- 1 tablespoon red wine vinegar
- 5 bay leaves (optional)
Method
- Step 1To make meatloaf, place milk and bread in a bowl. Using your fingers, crumble bread into milk.
- Step 2Process carrot, onions and garlic in a food processor until finely chopped. Heat oil in a frying pan over high heat. Add vegetable mixture and cumin, and cook, stirring frequently, for 10 minutes or until soft. Cool.
- Step 3Preheat oven to 200C. Place bread mixture, vegetable mixture and remaining ingredients in a large bowl. Season with pepper, then, using your hands, combine well.
- Step 4Grease a 12cm x 25cm 1.25L loaf pan. Line base with baking paper. Pack meat mixture into pan. Cook for 50 minutes or until almost cooked through.
- Step 5Meanwhile, to make sauce, heat butter and oil in a large pan over medium heat. Add garlic, chilli flakes and pancetta, and cook, stirring, for 5 minutes or until golden. Stir in passata, diced tomatoes, vinegar and 1 teaspoon salt, then bring to a simmer. Cook, stirring occasionally, for 20 minutes or until thickened slightly.
- Step 6Line an oven tray with baking paper. Run a knife around edge of meatloaf, then carefully invert onto tray. Brush top with sauce, return to oven and cook for 10 minutes. Brush top with sauce again, top with bay leaves, if using, then cook for a further 10 minutes or until meatloaf is cooked through.
- Step 7Heat sauce in pan over medium heat to warm through. Slice meatloaf, divide among plates, then spoon over sauce to serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2328 kj
Energy
35g
Fat Total
13g
Saturated Fat
3g
Fibre
39g
Protein
171mg
Cholesterol
829.79mg
Sodium
9g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Add-on: Cos heart salad with mustard dressing: Whisk 2 tsp Dijon mustard, 1 tsp honey and 1 1/2 tbs white wine vinegar in a bowl, then gradually whisk in 60ml (1/4 cup) olive oil. Quarter 4 baby cos lettuces, then drizzle with dressing.
You can use leftover meatloaf to make cheeseburgers. Place in a hamburger bun, melt over some cheese and top with lettuce and a little of the tomato and panceta sauce.
- Author: Sophia Young
- Image credit: Steve Brown
- Publication: MasterChef
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