Eight Bells

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Wednesday, June 28, 2006

Meatloaf Monday

This is the best meatloaf ever, try it you will love it. The recipe is taken from a book called 'The Destitute Gourmet' by Sophie Gray.



This recipe serves 4-5, preparation time is 20 mins and cooking time 50 mins.

500g/1 lb of pork mince
8-10 rashers of bacon
3-4 slices of thick wholemeal bread crumbled into pieces
1 egg
1/4 cup of milk
1 teaspoon of fresh chopped sage
1 large onion
2 cloves of garlic
1 1/2 teaspoons of wholegrain mustard
Salt & pepper

Chop the onion and garlic and cook in a little oil until soft, put aside to cool.
Put all the ingredients except the bacon and milk into a large bowl including the cooled onion and garlic a little salt and plenty of ground black pepper. Mix well adding milk until you have a good moldable mixture.
Take about 2 feet of tin foil and lay it flat on your work surface. Lay the bacon rashers across it so that they just touch each other leaving space at both ends. Place your meatloaf mixture evenly along the bacon rashers and form into a loaf shape as in the picture. Fold up first one side of the foil so that the bacon surrounds the meatloaf and then the other side. Wrap the meatloaf completely in the foil folding up the ends and place into a preheated oven at 180C/355F for 30 mins, take the foil off the meatloaf so that the top is exposed and cook for a further 20 mins or until you can see it is nicely golden brown on the top.
Slice and serve with steamed potatoes and broccoli.
Of course with only two of us I get to have meatloaf and tomato sauce sandwiches for a couple of days afterwards. Bonus!



Blerv questions

5. What do you do with all the leftover food? Surely you and julia don't eat 15 lbs of canneloni in one dinner and the following lunch.
-Any leftovers usually get eaten the next day or days and quite often get frozen or in extreme circumstances donated.

6. How long did that canneloni take to make, exactly?
-From starting preparation to eating you should allow about 2 hours.

10 Comments:

At 8:35 PM, Blogger startrekker said...

hi jules charles! i'm requisitioning your blog as a message board...can't be fucked writing an email.

but the grub has been looking excellent so i don't feel sorry for you at all.

i seem to have jumped off the rail you're all on and onto another one lately somehow but it's sort of intriguing to me so i'm allowing it to take me

i stay up all night long now...almost every night. well buggar me if this isn't turning out to be an email after all.

 
At 11:18 AM, Anonymous Shona said...

... and here I was wondering what I should do with the 500g minced pork and streaky bacon which I bought last week at Park & Spend.
Thanks for reminding me of this recipe, Julian - that's tonight sorted out.
Shona.

 
At 11:58 AM, Anonymous jules said...

glad to be of help Shona, see you soon...

 
At 6:45 AM, Blogger blerv said...

thank you for posting a prep time.

for the first time ever, i am tempted to try meatloaf. that looks yummy and just sinful enough.

 
At 6:48 AM, Blogger blerv said...

should the bread you crumble be old or soft?

 
At 10:29 AM, Anonymous jules said...

i think fresh is best but it should be a fairly rough sort of bread with good fibre and whole grains etc, don't crumble it too small, you don't want breadcrumbs. pieces about the size of a piece of chewing gum is about right.

 
At 8:07 PM, Anonymous Kate said...

typical that you two could elevate the humble meatloaf to something approaching fab. Might have to try this one. Pork mince only, or can it be done with beef, or maybe lamb?

 
At 7:54 AM, Blogger Julian said...

what now you're muslim? i just can't keep up. There are other recipes that use beef mince, lamb mince etc, this on requires pork mince.

 
At 10:00 PM, Anonymous Shona said...

Getting back to the pork loaf: this time I used fresh-ish breadcrumbs from white bread which I'd just zapped, coarsly, in the food processor - took all of about 10 seconds. Or you could grate it. The result was exactly the same as if I'd ripped the bread into pieces. Another way is to hold a couple of thick slices of bread under the cold tap then squeeze out some of the water, then squash it through the meat with your fingers. Great therapy (Alison Holst does this, in her fantastic burger recipe).
Hey, Kate - how about chicken mince? Have you tried that, J & J? Might not have the same taste as pork, though.
The pork and bacon work very well together - well, s'pose they should, seeing pigs produce them.
This really is a good recipe to have, thank you, Js.
Remember those wonderful sausage rolls you made, Julia, for Mothers' Day, with a mixture of pork and chicken mince? They were amazing.
And hi, Blerv - this meatloaf really is like no other, and is very quick to make.
Shona

 
At 11:02 AM, Anonymous Anonymous said...

Greets to the webmaster of this wonderful site. Keep working. Thank you.
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