Monday, 15 September 2014

Ed's Mother's Meatloaf (Nigella Lawson)



It's just beginning to to get cool round these parts, the trees are gradually changing colour and at last I can get stuck into proper comfort food....my absolute favourite food!

I, for one am very glad to be back into the swing of things - we had the most wonderful summer here - but I just love the Autumn and especially September. It's the cool crisp air and the beautiful autumnal colours that bring a smile to my face.

Regular readers might have noticed that I took some time out from blogging this summer, it allowed me to spend time with my family.

We had a wonderful summer of day trips and just lazing around the house, but now my batteries are fully charged and I am ready to get back to blogging again.


I thought that this would be the perfect meal to start back with, it is a belly warming feast! I firmly believe that this is the type of recipe that will stay in your repertoire for many years to come.

I came across this recipe in one of Nigella's cookbooks and I am very glad that she wheedled this recipe from an old friend of hers. Each time I make it it takes me back to meatloaf at home with my mother and after school chats over the dinner table. Enjoy!

*Recipe adapted from Nigella Lawson 

Serves 6-8

Ingredients
4 Eggs
2-3 tbsp Duck fat (you can use butter and a drop of oil instead)
4 White onions, peeled and diced
Pinch of salt
900g Minced beef (freshly minced if possible because it's juicer and will slice better)
Dash of Worcestershire sauce
100g Breadcrumbs
20 Rind less streaky rashers

Method
Preheat the oven to 200ºC/400ºF/ Gas Mark 6. Hard boil three of the eggs for 6-7 minutes, remove the shell and set aside to cool. Prepare the onions.


Melt the duck fat or butter/oil in a large frying pan over a medium heat. Add the onions to the pan with a pinch of salt - the salt will draw the moisture out of the onions and prevent them from browning too much.


After about 20 minutes the onions will be sweet, golden and translucent. Set aside.


In a large mixing bowl add the beef, Worcestershire sauce, breadcrumbs and the one remaining egg. Tip in the onions and all the juices from the pan, mix gently.


Place half of the meatloaf onto a prepared baking tray, shape into an oval. Place the three hard boiled eggs into the centre. 


Top with the remaining meatloaf mix and smooth over to form a loaf shape.


Lay the streaky rashers over the meatloaf, tucking each piece under the loaf. It's not vital that the rashers overlap each other but....


...it is very important that each piece of rasher is tucked underneath the loaf, otherwise they will curl up while cooking and the loaf with be dry. Roast for 75 minutes or until it is cook through in the preheated oven.


Once cooked, set aside to rest before slicing. I have taken Nigella at her word and I serve it with baked potatoes (which can bake alongside the meatloaf) and steamed sugar snap peas. If you're cooking tin is a high sided tin then the cooking juices can be added to your favourite gravy.



Pure perfection! 

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