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onions olive oil salt ground cumin ground coriander cream oregano mustard ground beef egg garlic fresh red chile paprika Worcestershire sauce garbanzo beans tomatoes balsamic vinegar rosemary bacon lemon
Viewed: 25 - Published at: 5 years agoIngredients
- 2 medium onions
- Olive oil
- Sea salt and freshly ground black pepper
- 1 level teaspoon ground cumin
- 1 heaped teaspoon ground coriander
- 12 cream or plain crackers, such as Jacobs
- 2 teaspoons dried oregano
- 2 heaped teaspoons Dijon mustard
- 1 pound good-quality ground beef
- 1 large egg, preferably free-range or organic
- 2 cloves of garlic
- 1/2-1 fresh red chile, to your taste
- 1 teaspoon smoked paprika
- 2 tablespoons Worcestershire sauce, such as Lea & Perrins
- 1 x 15-ounce can of garbanzo beans, drained
- 2 x 14-ounce cans of diced tomatoes
- 2 tablespoons balsamic vinegar
- 2 sprigs of fresh rosemary
- 12 slices of smoked bacon, preferably free-range or organic
- 1 lemon
Method
- To make your meatloaf:
- Preheat the oven to full whack (475).
- Peel and finely chop one of the onions dont worry about technique, just chop away until fine.
- Place in a large frying pan on a medium high heat with 2 lugs of olive oil and a pinch of salt and pepper .
- Add the ground cumin and coriander.
- Fry and stir every30 seconds for around 7 minutes or until softened and lightly golden, then put into a large bowl to cool.
- Wrap the crackers in a kitchen towel and smash up until fine, breaking up any big bits with your hands.
- Add to the bowl of cooled onions with the oregano, mustard, and ground beef.
- Crack in the egg and add another good pinch of salt and pepper.
- With clean hands, scrunch and mix up well.
- Move the meat mixture to a board, then pat and mold it into a large football shape.
- Rub it with a little oil.
- You ca either cook it straight away or put it ona plate, cover, and place in the refrigerator until needed.
- Place the meatloaf in a Dutch oven-type pan or baking dish, put it into the preheated oven, and turn down the temperature immediately to 400F.
- Bake for half an hour
- To make your meatloaf sauce:
- Peel the other onion and chop into 1/4-inch pieces.
- Peel and slice the garlic.
- Finely slice the red chile.
- Place the onion, garlic, and chile in a large pan on a medium hig heat with 2 lugs of olive oil, the paprika and a pinch of salt and pepper.
- Cook for around 7 minutes, stirring every 30 seconds until softened and lightly golden.
- Add the Worcestershire sauce, garbanzo beans, tomatoes, and balsamic vinegar.
- Bring to a boil, then turn the heat down and let it slowly simmer for 10 minutes.
- Taste the sauce and season with salt and pepper if needed.
- To finish off and serve your meatloaf:
- Pick the rosemary leaves off the woody stalks and put thm into a little bowl.
- Remove the meatloaf frm the oven and pour all the fat from the pan over the rosemary leaves and mix up well.
- Spoon your sauce round the meatloaf.
- Lay the slices of bacon over the top of the meatloaf and sauce.
- Scatter over the rosemary leaves.
- Put the pan back into the oven for 10 to 15 minutes, until the bacon turns golden and the sauce is bubbling and delicious.
- Serve with a mixed leaf salad and some wedges of lemon for squeezing over this will add a nice sharp twang.
