Spicy Meatloaf, Mushroom Sauce and Roasted Beetroot
Ingredients
1 onion finely chopped
1 clove garlic, crushed
1 teaspoon smoky or spicy paprika
2 tablespoons olive oil
1kg minced beef
½ fresh breadcrumbs
1 tablespoon chopped fresh thyme
2 tablespoons fruit chutney or sauce
1 egg, beaten
Salt and freshly ground black pepper
6 thin slices bacon
4 medium beetroot
2 tablespoons olive oil
MUSHROOM SAUCE
1 small onion, finely chopped
1 tablespoon olive oil
250g white mushrooms, sliced
200g shitake mushrooms, sliced
300ml chicken stock
Salt and freshly ground black pepper
TO SERVE
Salad greens such as rocket, mizuna, watercress
Description
This spicy dish will make a great midweek dinner when you need something tasty to perk the family up, and there will always some leftovers for the next day. My favourite school lunches were sandwiches Mum filled with thick left-over slices of her tasty meatloaf.
Method
To make the meatloaf, mix the onion with the garlic, paprika and two tablespoons of the oil to cook for two to three minutes in a bowl in the micro wave on full power, or fry gently in a small frying pan. Allow to cool. Preheat the oven to 185C.
Put the mince in a bowl and add the cooled onion mixture with the breadcrumbs, thyme, chutney, egg, salt and pepper. Mix very well and shape into a loaf. Cut the rind from the bacon, and wind the slices around the outside of the meatloaf to cover neatly.
Peel the beetroot and cut into quarters, then toss in salt, pepper and the second quantity of olive oil. Place the meatloaf in an ovenproof dish, surround with beetroot quarters and cook for one hour, or until a skewer comes out clean and the juices run clear when the meatloaf is pierced.
Meanwhile make the mushroom sauce. Cook the onion in the olive oil in a small pan. When the onion is golden add the sliced mushrooms and toss together for a minute or two. Pour in the stock, bring to a simmer and cook for 15 minutes until the mushrooms are tender and the sauce has reduced by half. Season to taste.
Remove the meatloaf from the oven when cooked and leave to stand for 10 minutes before slicing and serving. To serve, slice the meatloaf, spoon over the mushroom sauce and serve with the roasted beetroot and a salad of fresh greens.
Categories
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