Monday, 2 June 2014

American Style Meatloaf

Take one recipe you find on line and start to follow it, then begin your own modifications. You think you have only made a few small changes until you see your notes.... I like to call it “being creative”.

Serves 4-6
Syn free on Extra Easy*

* providing you use the bread as part of your Healthy Extra B

3 slices wholemeal bread from a 400g loaf, roughly torn
1 tsp cumin powder
1 tbsp paprika
1 tsp smoked paprika
1 tsp ginger
½ tsp ground white pepper
1 tsp garlic powder
2 tsp celery salt
½ tsp ground nutmeg
1 tsp dried thyme
1 onion, roughly chopped
1 red pepper, roughly chopped
500g of 5% fat minced beef
1 egg, beaten

500g passata
1 tbsp sweetener
½ tsp mustard powder
1 tbsp paprika
2 tsp smoked paprika
2 tsp bouillon powder
1 tbsp red wine vinegar
dash Worcestershire sauce
1 tsp ground cumin

Preheat the oven to 160°C.

Whizz the bread to rough crumbs in a food processor and place in a large bowl. Pulse the red pepper in the same way, followed by the onion, but do them separately, making sure they are finely chopped but not processed to a pulp. Mix in with the breadcrumbs and add the cumin, paprika, smoked paprika, ginger, white pepper, garlic powder, celery salt, nutmeg and beef. Mix very well together, then add the egg and continue stirring until everything is very well combined, but avoid squeezing the meat.

Grease a loaf tin and pack the meat mixture into it. Line a baking sheet with greaseproof paper and invert the loaf onto it. Place near the bottom of the oven. 

Combine the passata. Sweetener, mustard powder, paprika, smoked paprika, bouillon powder, vinegar, Worcestershire sauce and cumin. When the meatloaf has been in the oven for about ten minutes, brush the glaze over it and continue cooking for 35-45 minutes until it id cooked through.

Serve the remaining glaze as a sauce to accompany the meatloaf. 


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