Recipule for mini-meatloaves

11 10 2009

This is mostly in American as it’s adapted from an American site http://www.myrecipes.com (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1160601).

Servings

From this mixture I made 12 mini loaves, and had enough left to freeze a batch of the mixture to make another six. So 18 in total – which is about enough for nine people, or six hungry lumberjacks.

Ingrediments

  • glug olive oil (isn’t that scientific!)
  • 1 cup onion (I want to use leeks or spring onions next time… or a mixture)
  • 1/2 cup carrot (parsnip would add too much sweetness I think, swede would give it an earthiness)
  • 1 teaspoon dried oregano (or what you have, herbes de provence would be nice, thyme would be good, but use only half a teaspoon as dried thyme is potent)
  • 3 cloves of garlic (or more, or less to taste – I happened to have three to use up)
  • 2 x 1/2 cups of Tommy K
  • 1 1/2 pounds finest lean steak mince
  • Enough matzoh crackers to make one cup of cracker crumb (or cream crackers, I just happened to have matzoh – next time I have some salt and cracked black pepper crackers that I think might be rather nice – or the new Jacobs chilli crackers might add a bit of a punch – be relaxed about this step!)
  • 2 tablespoons poupon wholegrain mustard – use an English or French mustard for this – American ‘mustard’ would push it over the edge of being too sweet with the ketchup you’ll be using later.
  • 1 teaspoon mushroom ketchup (I’m going to try anchovy ketchup next time though out of a spirit of adventure)
  • oodles (another technical term) of Maldon salt and black pepper to season
  • 2 large eggs
  • 2-3 tablespoons of fresh flat leaf parsley chopped finely
  • bit of olive oil on some kitchen roll for greasing

Method

Preheat oven to 180.

First blitz the crackers til you’ve got cracker dust – about 15-25 crackers should yield enough. Set aside.

Grease an 18-hole muffin tin with a little olive oil on some kitchen paper and set aside.

Blitz the onion, carrot and garlic in the food processor until finely chopped and well mixed. Then heat the olive oil in a pan and sauté with the dried herbs and loads of salt and pepper for a couple of minutes, remove from heat and leave to cool somewhat.

Meanwhile throw one of the half cups of Tommy K you’ve got, and the rest of the ingredients into a large bowl and mix well. Season to within an inch of its life. Add in the onion, garlic, carrot and oregano mix once it’s cool enough not to scramble your eggs and mix again.

Take your mix and put in the 18-hole muffin tin once all the holes are filled – take the other 1/2 cup of TK and spread a little on each of the mini loaves (you might need a bit more than 1/2 cup – but do it to taste).

Bake at 180° for 25-30 minutes or until your meat thermometer registers 71°. Leave to stand for a couple of minutes before serving to allow the loaves to firm up slightly.

To serve: A head of braised chicory & potato wedges, or boiled potatoes and sautéed leeks. Crisp white wine I think, as although it’s beef, the TK can sweeten things up a little (which is why plenty of pepper is essential) and so something achingly dry and cold is more than welcome. If you’re looking for that all-American touch.. have a few bottles of Bud with it.

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