Pot Roast Meatloaf

By Wednesday, December 19, 2012

Looking for an alternative to turkey or ham for Christmas dinner?

Search no more! Ohh man, this is a good one. Get ready.

I love meatloaf. It’s one of my ultimate comfort foods. And generally I like ground meat (I know that’s gross, but it’s true).

This is a slightly different take on meatloaf because it’s cooked pot roast-style. It’s a Jamie Oliver recipe from one of my favourite cookbooks – Food Revolution – and it’s definitely a keeper. I’ve already made it twice and it was fan-freakin’-tastic.

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A few comments – be careful with the hot pepper. I used a big one the second time I made it and it was almost too much. Start with half a pepper, especially if you’re sensitive to spice. Secondly, I know the number of crackers seems insane, but the meatloaf of still deliciously moist – trust me. This recipe also calls for fresh rosemary, and you definitely need it. Don’t use dried because you’ll regret it. And last but not least – and I’m aware this may be blasphemy for some of you – I skipped the bacon in the original recipe both times I made this. It was amazing without it, I swear!

Pot Roast Meatloaf

Ingredients

2 medium onions, chopped
Olive oil
Salt & pepper
1 tsp ground cumin
1 ½ tsp ground coriander
1 package (30+ crackers) saltines
2 tsps dried oregano
3 tsps Dijon mustard
1 lb lean ground beef
1 egg
2 tsp minced garlic
½ or 1 fresh chile, finely chopped
1 tsp smoked paprika
2 tbsps Worcestershire sauce
1 x 15-ounce can of chickpeas, drained
2 x 14-ounce cans of diced tomatoes
2 tbsps balsamic vinegar
2 sprigs fresh rosemary
1 lemon

Directions

Preheat the oven to 475 degrees. Fry one onion with salt, pepper and oil until soft. Add ground cumin and coriander. Fry and stir until softened and lightly golden, then put into a bowl to cool. Add crackers with oregano, mustard and ground beef. Crack in the egg, and add another good pinch of salt and pepper. Mix. Move the meat mixture to a board, then mold into a large football shape. Rub it with a little oil and place in a baking fish deep enough to take the sauce later. Put into the preheated oven, and turn down the temperature immediately to 400 degrees. Bake for 30 minutes.

Place the other onion, garlic and chile in a large pan on a medium high heat with olive oil, the paprika, and salt and pepper. 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 a boil then turn the heat down and let it slowly simmer for 10 minutes.

Pick the rosemary leaves off the woody stalks and put them into a little bowl. Remove the meatloaf from the oven and pour all the fat from the pan over the rosemary leaves and mix up well. Spoon your sauce around the meatloaf. Scatter over the rosemary leaves. Put the pan back in the oven for 10 to 15 minutes, until the sauce is bubbling and delicious. Serve with some wedges of lemon for squeezing over.

Adapted from Jamie Oliver

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