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Serves: 4
TASTE OF CATER CARE FACT
Almost every country in the world has its own version of meatloaf, and the dish is mentioned as far back as the 5th century in Roman text, making it one of the oldest dishes still cooked today. This recipe draws its inspiration from the southern states of America and is made with a combination of beef, pork and veal mince flavoured with red capsicum, Cajun spice, and mustard powder. Meatloaf benefits from being served with a sauce and this recipe includes a homemade red onion jam, which is a delicious accompaniment.
INGREDIENTS
- 20ml Olive Oil
- 1kg Red Onion – finely slice.
- 90gm Soft Brown Sugar
- 90ml Balsamic Vinegar
- 10ml Olive Oil
- 170gm Brown Onion – finely dice.
- 300gm Red Capsicum – finely dice.
- 2 Garlic Cloves – peel and finely chop.
- 375gm Beef Mince
- 375gm Pork and Veal Mince
- 11⁄2 tsp Cajun Spice Mix
- 1⁄4 tsp Ground Paprika
- 1⁄4 tsp Dried Thyme Leaves
- 3⁄4 tsp Dried Basil Leaves
- 1/3 tsp Dried Yellow Mustard Powder
- 95ml Tomato Sauce
- 3⁄4 tsp Worcestershire Sauce
- 75gm Fine Breadcrumbs
- 50ml Full Cream Milk
- 2 Eggs – crack and beat.
- To taste – Sea Salt and Ground Black Pepper
METHOD
1. Pre-heat an oven to a moderate temperature – 160°C.
2. Over a low heat, in a saucepan, add and heat the first quantity of oil. Add the red onion and sauté, stirring regularly, until the onion is extremely soft. Add the brown sugar and balsamic vinegar, mix to combine and continue to gently simmer until the balsamic vinegar has evaporated. Remove the saucepan from the heat and set it to one side to allow the onion to cool in the saucepan.
3. Over a moderate heat, in a sauté pan, add and heat the second quantity of oil. Add the brown onion and sauté, stirring regularly until the onion has softened, then add the capsicum and sauté for a further minute. Finally, add the garlic and sauté for a further minute. Remove the sauté pan from the heat, set to one side and allow the onion mixture cool to room temperature in the sauté pan.
4. In a mixing bowl, add the onion and capsicum mixture, beef mince, pork and veal mince, Cajun spice, paprika, thyme, basil, mustard powder, tomato sauce and Worcestershire sauce, then mix to combine.
5. In a separate mixing bowl, add the breadcrumbs, milk and egg. Mix to combine.
6. Add the breadcrumb mixture to the mince mixture, mix to combine, then season to taste.
7. Lightly spray oil the base and sides of a 12cm x 22cm x 7cm deep loaf tin and then line it with baking paper. Evenly place the meatloaf mixture into the baking tin. Smooth out its surface with a spatula and then tap the tin to remove any air bubbles.
8. Cover the top of the meatloaf with an additional piece of baking paper and then tightly cover it with aluminium foil. Place the meatloaf into the oven and bake for 40 minutes. Remove the aluminium foil and the piece of baking paper sitting on top and continue to bake for a further 5 minutes or until the meatloaf is cooked through and lightly browned, then remove it from the oven, cover with aluminium foil and set it to one side in a warm place to rest and firm up for 5 minutes.
TO SERVE
Place the red onion jam into a small bowl with a spoon. Remove the meatloaf from the loaf tin and cut into the required number of slices. Place the slices onto a platter or serving board and serve with the red onion jam.
