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Mike Van de Elzen: Great Meatloaf
Manage episode 449343854 series 3382925
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Great Meatloaf
Cook time: 1 hour
Prep time: 30 minutes
Serves: 6-8
1 white onion, finely diced
500g pork mince
500g beef mince
1 ½ cups grated courgettes
2 cloves garlic
½ tsp white pepper
1 tbsp Dijon mustard
1 cup breadcrumbs
½ milk
2 tbsp vegetable oil
1 egg
6 tbsp grated Parmesan
8 slices Parma ham or thin bacon
½ cup roughly chopped parsley, thyme and rosemary
To serve - homemade tomato sauce, grated parmesan cheese, keep a little bit of parsley for garnish
Preheat oven to 180*.
Combine the breadcrumbs and milk and allow to soften. Heat a fry pan and slowly fry the onion and garlic until soft.
Take a tea towel and place the grated courgettes into the centre, bundle up the courgette and squeeze out as much water as possible.
In a large bowl, combine the mince, breadcrumbs, mustard, garlic, onion, mixed herbs, courgettes and season well.
Lightly oil a loaf tin and line with the Parma ham, overlapping slightly. Press in the meat filling, folding over the remaining Parma ham over the top. Cover with tinfoil and bake for 30 minutes before removing the tinfoil and continue to cook for a further 30 minutes
After this time, pull out the meatloaf and lightly press down with a chopping board and allow to cool.
To serve: Turn out the meatloaf into a roasting tray and pour over the tomato sauce. Top with grated parmesan and grill in the oven until golden. Top with chopped parsley.
Enjoy!
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