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FEATURE RECIPE
Meat loaf with tomato salsa
This meat loaf goes perfectly with bread and butter pickles, a green salad and English mustard.
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Serves
4
| Meat loaf |
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1 tbsp
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butter
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1 tbsp
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extra-virgin olive oil
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1
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onion, finely chopped
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2
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garlic cloves, finely chopped
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1
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celery stalk, finely chopped
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2 tsp
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Worcestershire sauce
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350 gm
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minced pork
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350 gm
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minced veal
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1
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thick slice ciabatta bread, soaked in cold water, crumbled
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½ cup
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loosely packed flat-leaf parsley leaves, finely chopped
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1
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free-range egg, lightly beaten
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3
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hard-boiled eggs
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20 (about 50 gm)
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thin pancetta slices
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| Tomato salsa |
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4
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vine-ripened tomatoes
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4 cloves
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garlic
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1 sprig
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thyme
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60 ml (1/3 cup)
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extra-virgin olive oil
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1 tbsp
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red wine vinegar
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To serve:
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green salad, bread and butter pickles and English mustard
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1
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To make tomato salsa, preheat oven to 180C. Place tomatoes, garlic and thyme on a baking tray. Season generously with sea salt and freshly ground black pepper and drizzle with half the olive oil. Roast for 35-40 minutes. Cool, then transfer tomatoes and garlic to a chopping board and roughly chop. Transfer to a bowl, adjust seasoning, add red wine vinegar and remaining olive oil and combine well.
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2
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To make meat loaf, preheat oven to 200C. Melt butter and olive oil in a frying pan over medium heat. Add onion, garlic and celery and cook, stirring, for 5 minutes until softened. Add Worcestershire sauce and cook, stirring, for I-2 minutes. Transfer to a large bowl. Add pork, veal, bread, parsley and egg and season generously with sea salt and freshly ground black pepper. Mix to combine with your hands.
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3
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Place pancetta slices, overlapping, in a 5-cup terrine mould. Place half the meat loaf mixture in the mould and press down. Add eggs and cover with remaining meat loaf mixture. Place mould in a baking tray. Pour boiling water into the tray so that it comes halfway up the sides of the mould.
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4
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Bake in a preheated oven at 200C for 50 minutes or until a meat thermometer registers 68C when inserted in the middle. Remove from oven and allow to cool, covered with foil, for 5 minutes. Serve either hot or cold with tomato salsa, green salad, bread and butter pickles and English mustard.
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RECIPE Andy Harris
PHOTOGRAPHY Chris Chen
STYLING Andy Harris
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