Meatloaf hasn’t enjoyed a particularly good rep in Stovies’ house, purely because in movies the prospect of meatloaf us usually met with a groan and eaten under duress. Perhaps it’s just the name that makes it seem unappealing, Mr Stovies solution to this would be to rename it meatcake. Mrs Stovies just wants to cook it more often! This recipe will feed eight fairly ravenous folk for a celebration feast.
Stovies’ Mighty Meatloaf:
500g Minced beef
500g Minced pork
12 Slices Parma ham
1 large Red onion
1 tsp Garlic powder
1 tbsp Worcestershire sauce
2 tbsp Brown sauce
2 tbsp Tomato ketchup
1 tbsp Dijon mustard
Small handful fresh mint
2 Sprigs fresh rosemary
A handful fresh parsley
Very finely chop the onion, it needs to be really small so even better, grate it (and suffer onion flavour hands for ever!) or pop it in a magimix type contraption. Transfer to a large mixing bowl with the minced pork and beef.
Make the breadcrumbs and sling them in too. Top tip here: use breadsticks instead of stale bread and simply chop up in a blender. They come out a lot like panko crumbs.
Next put the garlic powder, eggs and condiments into the blender with the herbs. You will need to remove the leaves from the stalks although not each and every one, just enough to get rid of the woody or stringy stalks. Whizz until finely chopped then add to the meat. Thoroughly mix the while lot together with your hands. Yes, it’s messy and feels squelchy but it’s worth it. Alternatively use a food mixer with a dough hook or a bread machine with the heat turned off. Please don’t use a mixer with knife blades, you’ll end up with sludge!
Roll out a piece of clingfilm about 80cm long onto the work surface then place another next to it, overlapping enough to make a square. Repeat, this time at 90 degrees to the first layer. Make one last layer then lay the Parma ham on top, in the middle, towards the front. To make the ham wrapping paper the right size lay out eight slices vertically, overlapping slightly. Use the remaining four slices horizontally above the other strips to make a large rectangle. Dollop the meaty mix in a line across the ham, leaving an inch or so of space at either side. It’ll be 2-3 inches tall when its all on. Using the clingfilm as an aide, wrap the ham around the meat then tightly roll the whole lot up, twisting the ends to make a neat sausage shape.
Cocoon the meatloaf in another couple of layers of clingfilm the place in a roasting tin half filled with water. Bake in a medium oven, gas 4, for 1 1/2 – 1 3/4 hours. To test if it is ready, pierce the centre of the loaf with a knife. It the juices run clear, Bob’s your uncle. Remove from the oven and allow to rest for 30 minutes before unwrapping and carving.
Dish up with mash or roasties, plenty of seasonal veg and a simple red wine gravy.