A classic yank dish which I reckon needs to be made a bit more popular as it can be a very tasty dish. I included this in the Urban Cookbook and is one of the dishes that I was totally slagged off for by the American food press for being 'too pedestrian'. Like Fat Freddy says - Fuck 'em!
It is a wicked dish...
Feeds 4
500g/18oz minced beef or steak
1 medium onion, finely chopped
1 beef stock cube, dissolved in 225ml/8fl oz/1 cup boiling water
a good splash of gravy browning
salt and black pepper
2 carrots, grated
100g/3 1/2oz button mushrooms, chopped
4 teaspoons mixed herbs
75g/2 3/4oz pine nuts
a splash of cooking sherry or red wine
matzo meal
vegetable oil, for greasing
In a large mixing bowl, mix together the mince, onion, stock, gravy browning, salt and pepper. Add the vegetables, herbs, nuts and a good splash of wine. The mixture should be fairly wet at this stage.
Now add some matzo meal: start with 25g/1oz and add more, bit by bit, until the mixture is thickened but still quite moist.
Grease a 900g/2lb loaf tin and then chuck in some matzo meal; shake it around the tin until it coats the greasy surface and tip out the excess. Put the mixture into the loaf tin and bake in the oven at 190°C/375ºF/Gas 5 for about 1 hour. The meatloaf shrinks from the edges when cooked and should slip easily from the tin. When it is ready, tip it on to a plate or tray and give it another 5-10 minutes in the oven to brown.
The meatloaf can be served hot or cold with salads or potatoes and vegetables. It also makes great sandwiches and leftovers can be chopped up and added to fried rice. What goes in it is a matter of taste, so experiment with the ingredients.
1 comment:
Nice tits!
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