Recipe For Meatloaf – Ideal for a Cold Summer’s evening!

The weather has been truly awful over the last few days – rain, rain and more rain.  It’s turned my mind towards thinking about terrines.  Terrines are really versatile – you can have the cold on a warm summers day served with new potatoes and salad, or warm them up for a meatloaf style supper indoors when it is tipping it down outside.

This is one of our mainstays – it is a meatloaf and is best served warm.  I’ll do another recipe for a cold terrine over the weekend.

3tbsp    olive oil
2          celery sticks, chopped into 1cm long pieces
2          onions, finely chopped
675g     minced organic beef (the best you can find)
2          free range eggs, lightly whisked
200ml   double cream
3tbsp    tomato ketchup (we like Meridian as Heinz is too sweet)
1tbsp    dark beer, such as a Sam Smith’s Yorkshire (optional)
30g       Parmesan, finely grated
Dash of red Tabasco sauce (not the green one)
½tsp     Steenbergs Terrine Spices (optional)
Salt & pepper to taste

Preheat the oven to 200oC.

Heat the olive oil in a frying pan and then add the celery and onions.  Fry over a low heat until softened and the onions are translucent.  Leave the cool.

Put the eggs, double cream, ketchup, Parmesan and Tabasco into a mixing bowl.  Add the spices, salt & pepper and mix together.  Add the onions and celery and mix together.  Now add the beef mince and mix together thoroughly.

Spoon into a terrine, cover and place into a roasting tin.  Pour boiling water into the roasting tin until it’s about halfway up the terrine pot and bake in the oven for 1 hour.

Serve warm with new potatoes and freshly picked beans or broad beans.



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