I spent some time in America a few years back and picked up some really tasty recipes whilst there. I concluded very quickly that they sure do know how to cook good food!
However, the recipe I am bringing to you today isn’t American in its origin, although you’re forgiven for thinking this. It has become one of the U.S.A’s favourite Comfort Food Dinners, being served in Diners across all 50 states and becoming a firm staple of American Menu’s because of it’s economical value and downright tastiness. And even though the Americans sadly can’t claim responsibility for the invention of this dish, they certainly improved on a recipe that started life as early as the 5th Century!
This weeks Recipe is for Meatloaf. Some of you will automatically turn your noses up at the thought as I’m sure most of the pictures you’ve seen for this dish aren’t particularly appetising but believe me, with this simple recipe, you’ll soon change your mind! I have used Extra Lean Beef Mince to make up this recipe, to keep it syn free for all my fellow slimmers and have included options at the end for something a little different!
First of all, preparation is key of course! An organised cooking method really helps in the making of this dish!
I use a grill pan set in the oven for cooking meatloaf instead of the usual loaf tin. This helps drain excess fat making the recipe instantly healthier! Line the bottom of the grill pan with foil (saves time and effort when cleaning up after) then pop your metal grill on, another sheet of tin foil to wrap the meatloaf and you’re ready to rock! Stick Bat Out Of Hell on full blast and away you go!
Ingredients
12 rashers of Bacon (trimmed of all visible fat)
1/2 onion (chopped)
1 clove of garlic (chopped)
1/2 grated Carrot
500g Extra Lean Beef Mince
4 good sized mushrooms (peeled and chopped)
1 Beef Stock Cube
1/2 tsp of ground Ginger
1 tsp Basil
1tsp Oregano
1/4 tsp of Cumin
1/2 tsp of Rosemary
1 beaten Egg to bind mixture
Method:
1. Mix your mince with the onion, mushrooms, garlic, stock cube, herbs and spices with dash of salt and pepper then add your egg and bind together.
2. Lay out 6 bacon strips side by side on your foiled grill pan, form the mince into a long, thick sausage-like shape on top of the bacon, then top with the remaining 6 slices of bacon.
3. (This part is a little tricky) Start to roll your tin foil around the meatloaf, this is to encourage the bacon to bind to the mince mixture so the tighter you can get it the better! When your meatloaf is wrapped, pierce a few holes in the bottom of the foil to drain excess fat away.
4. Bake at 250 degree Celsius for 40 minutes initially to seal.
5. After 40 minutes, remove from the oven and slowly, being very careful, start to ‘turn out’ your meatloaf. Rolling it gently out of the tin foil. Remove the tin foil completely, set meatloaf back onto grill pan and return to the oven for a further 40 minutes to brown and cook through.
When done, remove from grill pan and rest on a wire cooler. Meatloaf is meant to be served warm, not hot, giving you plenty of time to throw on some lovely mashed potatoes and whatever vegetables you fancy!
Absolutely delicious as leftover cold cuts for the next days lunch!
For alternatives to Beef Mince, why don’t you try mincing some chicken with pasatta and cooking the same way? Plenty of different combinations out there to try so today, pay homage to an age old dish and give Meatloaf a try! 🙂
