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’s meatloaf
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Total Time:
1 hour 10 minutes
Succulent meatloaf with homemade tomato sauce is the comfort food favorite! Just like juicy meatballs and burgers, it's a crowd pleaser for all.
Ingredients:
  • 1 onion
  • olive oil
  • 1 teaspoon ground cumin
  • 1 heaped teaspoon ground coriander
  • 12 Jacob’s cream crackers
  • 2 teaspoons dried oregano
  • 2 heaped teaspoons Dijon mustard
  • 500 g quality minced beef
  • 1 large free-range egg
  • 2 sprigs of fresh rosemary
  • 12 slices of higher-welfare smoked bacon or pancetta
  • 1 lemon
  • 2 cloves of garlic
  • ½-1 fresh red chilli
  • 1 tesapoon smoked paprika
  • 1 x 400 g tin of chickpeas
  • 2 tablespoons Worcestershire sauce
  • 2 x 400 g tins of quality plum tomatoes
  • 2 tablespoons balsamic vinegar
Instructions:
  • Preheat the oven to the highest setting. Peel and finely chop the onion, then sauté in a large frying pan with 2 tablespoons of oil over medium-high heat. Season with cumin and coriander, cook for about 7 minutes until softened and golden brown, stirring occasionally. Transfer to a large bowl to cool. Crush the crackers into fine crumbs and add to the bowl with oregano, mustard, minced beef, egg, salt, and pepper. Mix well with your hands. Shape the meat mixture into a large rugby ball on a board, then rub with a little oil. Cook immediately or chill until ready. If cooking now, transfer the meatloaf to a baking dish and place in the hot oven. Reduce the temperature to 200ºC/400ºF/gas 6 and bake for 30 minutes. For the sauce, sauté chopped onion, garlic, and chili with 2 tablespoons of oil, paprika, salt, and pepper for about 7 minutes until softened and golden. Add chickpeas, Worcestershire sauce, tomatoes, and balsamic vinegar. Simmer for 10 minutes, adjust seasoning if necessary. Garnish with rosemary leaves. After baking the meatloaf, pour the pan juices over the rosemary, top the meatloaf with bacon, and pour the sauce around it. Bake for 10-15 minutes until bacon is crispy and sauce is bubbling. Serve with salad and lemon wedges.