I was selling these by the dozen during lock down. Easily feeds 8 people and can be eaten hot or cold or as they do in the US, in a sandwich!
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Ingredients
- 1 carrot roughly chopped
- 2 sticks celery roughly chopped
- 2 banana shallots roughy chopped
- 2 cloves garlic peeled
- 30 g chopped fresh parsley
- 150 g fresh breadcrumbs (NOT dried)
- tbsp mustard powder (plus 1/2 tsp for glaze)
- 300 g minced pork
- 300 g minced beef
- 120 g ketchup (plus 50g for glaze)
- 2 eggs lightly beaten
- 1/2 tsp chopped fresh rosemary
- 2 tsp salt
- 1 tsp fresh ground black pepper
- 1 tsp tabasco
- 2 tbsp soft dark sugar
Instructions
- Preheat the oven to 200C fan. Put a 2lb loaf tin liner or cut a piece of baking paper (20cm x 35cm) on a wire rack inside a baking tray.
- In the bowl of a food processor, add the carrot, celery, shallot, garlic and parsley. Pulse a couple of times until the vegetables are minces. Transfer the vegetables to a large bowl along with the breadcrumbs.
- To the bowl add meat, mustard powder, ketchup, eggs, salt, pepper and rosemary. The best way to mix is with your hands. Gently mix the ingredients until well combined.
- Place the meatloaf mixture onto the baking paper and shape into a freeform slightly flattened loaf.
- Put the extra 3 tbsp of ketchup, 1/2 tsp mustard powder and brown sugar in a bowl, stir together and paint onto the top of the meat loaf. Place in the oven and bake for 55-60 minutes. You can test to see if it is cooked through by inserting a temperature probe, the internal temperature should be 70C.
- Remove from the oven and allow to cool for 15 minutes before slicing,
Nutrition
Calories: 428kcalCarbohydrates: 30gProtein: 23gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 126mgSodium: 1266mgPotassium: 506mgFiber: 2gSugar: 11gVitamin A: 668IUVitamin C: 10mgCalcium: 91mgIron: 3mg
Tried this recipe?Let us know how it was!