Meatloaf Recipe With Gravy Jamie Oliver with oatmeal Paula Deen Filipino Style with Crackers Bacon : Meatloaf Recipe With Gravy Jamie Oliver with oatmeal Paula Deen Filipino Style with Crackers Bacon Rachael Ray Photos

Meatloaf Recipe Biography

Source:-Google.com.pk

1. Preheat the oven to full whack. Place the onion in a large frying pan over a medium-high

heat with 2 glugs of olive oil and season. Add the cumin and coriander and fry, stirring

every 30 seconds, for around 7 minutes or until softened and lightly golden. Remove to a

large bowl to cool.

2. Wrap the crackers in a tea towel and smash up until fine, breaking any big bits with your

hands. Add to the bowl of onion with the oregano, mustard and minced beef. Crack in the

egg and add a really good pinch of salt and pepper. With clean hands, scrunch and mix up

WELL.

3. Move the meat mixture to a board, then pat and mould it into a large, rugby-ball shape

and rub over a little oil. You can either cook it now or put it on a plate, cover, and

refrigerate until needed. If cooking now, place the meatloaf in a casserole-type pan or

baking dish, put it in the preheated oven then immediately reduce the temperature to

200C/gas 6 and cook for half an hour.

4. Meanwhile, for the sauce, place the onion in a large frying pan on a medium-high heat

with 2 glugs of olive oil and a pinch of salt and pepper. Add the garlic, chilli and paprika

and cook for around 7 minutes, stirring every 30 seconds, until softened and lightly

golden.

Add the worcestershire sauce, chickpeas, tomatoes and balsamic vinegar, bring to the boil,

then reduce the heat and simmer for 10 minutes. Taste the sauce and season if needed.

5. To finish and serve your meatloaf, put the rosemary leaves in a bowl. Remove the

meatloaf from the oven and pour all the fat from the pan over the rosemary, mixing well.

Spoon your sauce around the meatloaf, lay the slices of bacon or pancetta over the top and

scatter over the rosemary leaves. Put the pan back in the oven for 10–15 minutes, until the

bacon turns golden and the sauce is bubbling and delicious. Serve with a mixed leaf salad

and lemon wedges for squeezing over to add a nice sharp twang.

INGREDIENTS.

• 1 onion, finely chopped

• Olive oil

• 1 tsp ground cumin

• 1 heaped tsp ground coriander

• 12 Jacob’s cream crackers

• 2 tsp dried oregano

• 2 heaped tsp dijon mustard

• 500g good-quality minced beef

• 1 large egg

• 2 fresh rosemary sprigs, leaves picked

• 12 slices of SMOKED bacon or pancetta

• 1 lemon, cut into wedges
Tomato sauce

• 1 onion, chopped into 1cm pieces

• Olive oil

• 2 garlic cloves, sliced

• ½–1 red chilli (to taste), finely sliced

• 1 tsp smoked paprika

• 2 tbsp worcestershire sauce

• 1 x 400g tin of chickpeas, drained

• 2 x 400g tins of chopped tomatoes

• 2 tbsp balsamic vinegar