Nigella’s Meatloaf

As part of our family Sunday dinner inspired by Nigella’s cooking show my mother and I made her meatloaf – a tradtional recipe in our household anyway but my mother uses a lot more herbs and ingredients and bakes it in a tomato based sauce . She hadn’t made it in quite a while so we were both  excited to give Nigella’s dish a try. This was followed by Nigellas Strawberry and Almond Crumble

Ingredients

4 eggs

4 onions

5 tablespoons butter

1/2 teaspoon table salt

1 teaspoon Worcestershire sauce

1 kg minced steak

2 cups fresh breadcrumbs

approx. 20 slices streaky bacon

 

Instructions

Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water.

Peel and chop the onions, and heat the butter in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.

Put the Worcestershire sauce and mince beef into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.

Add the remaining raw egg and mix again before finally adding the breadcrumbs.

Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.

Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don’t overwork it.

Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.

Bake for 1 hour, until the juices run clear and once it’s out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise

 

Gravy

50g dark muscovado sugar

125ml beef stock

4tbsp Dijon mustard,

4tbsp soy sauce

4tbsp tomato paste or puree

4tbsp redcurrantjelly

1-2 tbsp red wine vinegar to taste

To a saucepan, add the juices from the cooked meatloaf. Add all other ingredients and heat to combine. Whisk and pour into a jug to serve.

It was served with Nigella’s recommendedation of gravy and we made smashed potatoes roasted in the oven. Nigella suggests a baked potao in the oven or you could make your favourite mash.

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