31 July 2009
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.
