Meatloaf
Despite its European origins, meatloaf is eaten all over the world; a few years ago it was voted the 7th favourite dish in the US. Varieties involve using other ground meat rather than beef, not just poultry but seafood too! You could try wrapping it in ham as they do in Austria, or stuffing it with hard boiled eggs which is popular in Cuba, Germany and Greece. For the leftovers (if there is any!) , fry it and serve for breakfast as they would in the Philippines!
This is a quick and easy recipe, great for if you want a traditional home cooked meal and you don’t want to be stood in the kitchen for ages making it! This meatloaf can be served with vegetables and gravy, however we paired it with a homemade spicy tomato salsa for a bit of a fresh kick.
Written by Danielle
Serves: 4-6
Prep time: 15 minutes
Cooking time: 55 minutes
Ingredients
For the meatloaf
- 2 slices of brown or white bread (or you can use 80 grams breadcrumbs)
- 1 kg beef mince (we used 5% fat, lean mince)
- 1 large red onion, chopped
- 3 tablespoons tomato ketchup
- 1 egg
- 2 tablespoons of Worcestershire Sauce (we used Sheffield’s own Henderson’s Relish)
- 70g Parmesan Cheese, grated
- 1 tablespoon milk
- Salt and pepper to season
For the salsa
- 300g tomatoes, chopped
- Half a red onion, chopped
- 1 chilli, chopped (more if you’re feeling brave!)
- 2 tablespoons of fresh coriander, chopped
- Juice of half a lime
- Salt and pepper to season
Equipment
- Large Bowl
- Knife
- Chopping board
- Wooden spoon or similar
- Food processor
- 23cm x 13cm loaf tin
Cooking Method
- Preheat the oven to 180°C/350°F/Gas 4.
- Place the bread in a food processor and pulse to make breadcrumbs.
- Mix all the other meatloaf ingredients together with the breadcrumbs.
- Place in an ovenproof dish or loaf tin. Bake in the oven for 50-60 minutes, or until a skewer inserted into the centre comes out clean.
- Make the salsa whilst the meatloaf is cooking by mixing all of the ingredients together.
