Ma’s Meatloaf
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Ma’s Meatloaf
Recipe by Michael Weldon
Ingredients
Squeaky Gate extra virgin olive oil
4 bacon rashers, diced
2 chorizo, diced
1 onion, diced
1 celery stick, diced
1tsp fennel seeds
1tsp smoked paprika
1/4tsp chilli flakes
3 garlic cloves, diced
1kg beef mince
500g 3 star pork mince
1 carrot, grated
½ bunch parsley, chopped
½ cup breadcrumbs
3 eggs
¼ cup ketchup
1tbs worcestershire sauce
150g tasty cheese, diced
75g parmesan cheese
Raco saucepan
Raco oven tin
Method
In a small saucepan over a medium heat add a drizzle of oil, bacon, chorizo, onion and celery, cook until the vegetables soften. Add the garlic, fennel, smoked paprika and chilli flakes, cook for a further minute then remove from heat and cool to room temperature.
In a large bowl mix the cooked meat and onion then mix with the beef, pork, carrot, parsley, breadcrumbs, eggs, ketchup, Worcestershire, tasty cheese and parmesan. Mix together until everything is evenly combined. Take a small piece of the mixture and fry off in a pan then taste and adjust seasoning to your liking.
Add the meatloaf mixture to a loaf tin gently pressing the mixture into all the corners of the tin.
Place into a 180 deg C oven and cook for 35-40 minutes until the meat is cooked through and the top has browned. Remove from the oven and allow to rest for 10 minutes.
Serve sliced of meatloaf with a side salad, garlic bread and your favourite sauce or ketchup on the side.
