Refresh them in cold water. (Serves 6-8)1 tbsp oil1 onion, finely chopped2 garlic cloves, finely chopped450g spinach leaves60ml ketchup 2 tbsp soft brown sugar1 tsp vinegar300g minced beef 300g minced pork60g fresh-ish breadcrumbs2 eggs60ml plain yoghurt or milk1/4 tsp freshly grated nutmeg3 tsp Dijon mustard 3 tsp Worcestershire sauce1/2 tsp salt, or to tasteBlack pepper10 rashers of streaky smoked bacon. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. I made two changes to Nigella’s recipe which resulted in a bigger loaf measuring about 12″ x 5″ (30cm x 15cm): The bacon slices weren’t long enough to go over the top and tuck under on both sides, so I used two slices for each row and had them overlapping in the middle. I’d also recommend the grated horseradish suggested by the Joy of Cooking depending on what else you’re sticking in, while a dash of Worcestershire sauce, as used by Mrs Lapp and America’s Test Kitchen, injects a welcome savoury note. Either way, the kids will love it for dinner, or sliced for sandwiches in their school lunches. Finely chop 2 slices of the prosciutto and add to the mix with some salt and pepper. Mrs Lapp specifies, somewhat confusingly, 100% All-Bran cereal, which I decide probably means the wheat bran powder available from health food shops, rather than the sweetened bran stick cereal of the same name. White Chocolate Semifreddos with Raspberry Coulis. Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks. Easy to  make ahead and have ready in the fridge just to pop in the oven. whose recipe graced the same pages 26 years later. I served it with a sauce made with sour cream and finely chopped gherkins, spring onions and parsley. Get Mini Meatloaves Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Sit the mini meatloaves on a baking sheet with space between them and cook for 30 minutes. I … Meatloaf is the quintessential taste of home for many Americans; like shepherd’s pie, its attraction lies in its familiarity. All rights reserved. "How much vinegar do I need?" I’m not particularly keen on the sweetness of the ketchup, which works much better as a glaze (of which more later), but I do quite like the heat of the chilli and the sourer warmth of dijon mustard. But if you wanted to make enough gravy to cover the whole shebang hot, then either make an onion gravy and pour the meat juices in at the end or fashion a quick stovetop BBQ gravy. Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Once these have soaked up the meat juices, they almost dissolve on the tongue, giving the finished dish a surprisingly light texture. © 2020 Discovery or its subsidiaries and affiliates. Put the minced meats in a large mixing bowl with the breadcrumbs, spinach and onion, but don’t wash the onion pan yet. Clark goes for whipped cream cheese and mayonnaise, which, in conjunction with the sausagemeat and grated Parmesan, makes his meatloaf almost too rich for my taste; this should be a dish that’s plain enough to eat a hefty slice of. If you’re not a bacon fan, then rolling the glazed loaf in dry bread or cracker crumbs, as the Joy of Cooking recommends, helps give it a decent crust (though basting it with stock, as it goes on to recommend, does exactly the opposite). 1 teaspoon Maldon salt, kosher salt or 1/2 teaspoon table salt. When slicing, do it generously, so everyone gets some egg. This article contains affiliate links, which means we may earn a small commission if a reader clicks through and makes a purchase.

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