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Meatloaf with Crunchy Top

William Meppem

Meatloaf with Crunchy Top recipe, brought to you by MiNDFOOD.

Meatloaf with Crunchy Top

Serves 4

1 tbsp olive oil

1 large brown onion, finely chopped

200g rindless bacon, finely diced

1 carrot, peeled, finely diced

500g premium beef mince

500g chicken or turkey mince

4 slices white bread, finely diced

1 egg

3 tsp dried mixed herbs

40g butter, melted

750g small potatoes

sea salt

3 cobs of corn, cut into 4 pieces each

 

1 Preheat oven to 200C. Lightly grease a 20cm x 9.5cm x 7cm-deep (6-cup capacity) loaf pan. Heat oil in a large frying pan over medium heat. Add onion, bacon and carrot and cook, stirring occasionally, for 
5 minutes or until softened. Cool.

2 Combine beef mince, chicken mince, half the diced bread, egg, mixed herbs and cooled bacon mixture in a large bowl. Season with salt and pepper. Spoon into prepared loaf pan.

3 Place remaining diced bread in a bowl and add melted butter. Stir until combined. Spoon bread mixture on top of meatloaf, pressing lightly onto surface. Bake for 1 hour or until meat 
is firm and cooked through.

Meanwhile, line a baking tray with baking paper. Place potatoes on tray and spray with olive oil. Sprinkle with sea salt flakes. Bake for 45 minutes or until golden.

4 Place a saucepan of water over a high heat. Bring to the boil. Add corn and return to the boil. Reduce heat to low and simmer for 10 minutes or until tender. Drain.

Remove meatloaf from oven and 
stand for 5 minutes before removing from loaf pan. Slice and serve with roasted potatoes and corn.

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