Meatloaf
Meatloaf is on the menu today.
Hello and welcome to all my home chefs friends here on the East Coast of Africa and around this beautiful world we live in.
Yep I know that meatloaf has developed a reputation over the years through the family movies of being a boring, dull, put together dish .Well I believe we can change that into, not only a great dish, but also one which is fun and rewarding to cook.
Ingredients
Method
- 500grams ground beef mince. (Can use lamb mince or ground turkey mince).
- 250gr streaky bacon.
- 2 pork sausages de-skinned.
- ½ cup bread crumps (Banting dieters can use Banting bread).
- ½ cup + 2 Table spoons of Tomato sauce (ketchup in the USA).
- ½ cup finely chopped onions.
- 2 cloves garlic crushed peels removed or 1 tsp garlic paste.
- 1 large carrot cut into ¼ inch thick rounds.
- 1 celery stalk chopped.
- 4 large eggs I egg beaten.3 hard boiled eggs and set aside.
- ½ tsp. dry thyme.
- ½ teaspoon chopped fresh rosemary,
- 1tsp ground sea salt.
- ½ tsp Paprika.
- optional (2 tsp. dry chili flakes).
- 4 Tbsp. Worchester sauce or H.P Sauce.
- 2 tbsp. brown sugar (Banting diet can use Xylitol).
- ¾ Tbsp. freshly ground black pepper.
- 1 tsp mustard paste or ½ tsp. dry mustard.
- Preheat oven to 180°C//368°F
- Place all ingredients (except the 2 Tablespoons of ketchup) in a large mixing bowl.
- Wash your hands and then mix all the ingredients.
- Place ½ of the ground beef mixture into a baking loaf pan.
- Enclose the peeled boiled eggs length ways in the middle of the mixture.
- Line the top with the rest of the ground beef mixture and the streaky bacon on top tucking the strips around the loaf.
- Spread the remaining ketchup on top of the loaf.
- Place baking pan into oven.
- Bake for 30-40 minutes, or until meatloaf is cooked through and is no longer pink.
- Let rest for 5 minutes before slicing.
Plating
There are various accompaniments that will do justice to this delicious meatloaf, and here are a few for you to consider.
- Roast potato and freshy steamed green beans.
- Creamy mashed potatoes and fresh steamed peas.
- Creamy cauliflower mash(Banting friendly).
- Creamy sweet potato mash (Banting friendly).
- Mediterranean mixed Roast Vegetables.
- Any salad Greek, French, Italian, Mediterranean or any of your choice.
We really hope that you enjoyed cooking this meal with us here at Home Cooking Haven kitchen and that we have changed your perception of the dull old meatloaf.
You might just like these !!!
This article was printed from Home-Cooking-Haven.com.com
Oven Temp's
Cooking Terms and Tips
Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:
Barbeque: To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).
Baste: To moisten food for added flavor and to prevent drying out while cooking.
Blanch: To cook briefly in boiling water to seal in flavour and color.
Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.
Braise: Two cook first by browning, then gently simmer till done.
Bread: To coat with crumbs or cornmeal before cooking.
Broil: To cook on a rack or spit during or over direct heat, usually in and on top.
Brown: Two cook over high heat, usually on top of the stove, to brown food.
Caramelize: To Heat sugar until it liquefies and becomes a syrup.
Core: To remove the seeds or tough woody centers from fruits and vegetables.
Cream: The butterfat portion of milk. Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.
Cube: To cut food into small ½ inch cubes.
Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.
Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.
Coriander: Also known as Dhania.
Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.
Dot: To scatter butter in bits over food.
Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry or game for cooking.
Drippings: Juices and fats rendered by meat or poultry while cooking.
Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.
Experiment: Always keep to the basics, but, take out and put in spices etc. to your tastes.
Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.
Glace: To coat foods with glossy mixtures such as jellies or sauces.
Julienne: To cut into long thin strips match-sticklike in shape
Macerate: To soak in flavoured liquid; usually refers to fruit
Picked Over: If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.
Poach: To cook gently over very low heat is barely simmering liquid just to cover.
Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.
Ragout: The basic method of preparation involves slow cooking over a low heat.
Reduce: To thicken a liquid and concentrate its flavor by boiling.
Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.
Sear: To brown surface of meat quickly over a high heat, to seal in juices.
Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.
Skim: To remove surface foam or fat from a liquid.
Seep: To soak in a liquid just under the boiling point to extract the essence i.e. Tea.
Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.
Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.
Zest: The outer, colored part of the peel of citrus fruits.
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