Salers Beef Meatloaf

Sales Beef Meatloaf
 4 Fennel bulbs or Red Capsicums
 Olive oil to drizzle over the fennel or capsicum for oven roasting
 2 Carrots
 2 Onions
 15 g Bunch of fresh sage
 15 g Bunch of fresh rosemary
 125 g Grated mozzarella cheese
 200 g Sourdough breadcrumbs
 2 kg Ray-Monde Deux Salers beef mince
 2 tbsp Wholegrain mustard
 2 Large eggs

1

Meat loaf is fantastic so long as good ingredients are  used in it. I think often is a dumping ground for lesser grade items and as a result it is pretty average. I use a variation on Jamie Oliver's recipe.

Preheat the oven to 180ºC/350ºF/gas 4.

Trim each fennel bulb and chop into eight wedges, then place in a large roasting tray, drizzle with oil, season with sea salt and black pepper and roast for 30 minutes. You can substitute fennel for roasted capsicum, when cooked dice finely.

Meanwhile, peel and dice the onions and carrots, place in a large pan with 1 tablespoon of oil on a medium-low heat and cook for 20 minutes, stirring occasionally.

Pick the herb leaves, finely chop half of them and add to the veg pan, saving the rest for later.
Leave the veg to cool completely and to the following mixture of grated mozzarella and add the breadcrumbs, minced meat, mustard, eggs, and a good pinch of sea salt and black pepper. Scrunch and mix well, then shape into a loaf. Cover with foil and put in the oven to cook.
Roast for 30 minutes, remove foil, cook for a little longer to a golden brown, then remove from the oven.

I like to serve it sliced covered with home made tomato sauce and topped with grated cheese - like a parmigiana - and serve with cooked greens.

It also freezes well.

Category

 

Ingredients

Sales Beef Meatloaf
 4 Fennel bulbs or Red Capsicums
 Olive oil to drizzle over the fennel or capsicum for oven roasting
 2 Carrots
 2 Onions
 15 g Bunch of fresh sage
 15 g Bunch of fresh rosemary
 125 g Grated mozzarella cheese
 200 g Sourdough breadcrumbs
 2 kg Ray-Monde Deux Salers beef mince
 2 tbsp Wholegrain mustard
 2 Large eggs

Directions

1

Meat loaf is fantastic so long as good ingredients are  used in it. I think often is a dumping ground for lesser grade items and as a result it is pretty average. I use a variation on Jamie Oliver's recipe.

Preheat the oven to 180ºC/350ºF/gas 4.

Trim each fennel bulb and chop into eight wedges, then place in a large roasting tray, drizzle with oil, season with sea salt and black pepper and roast for 30 minutes. You can substitute fennel for roasted capsicum, when cooked dice finely.

Meanwhile, peel and dice the onions and carrots, place in a large pan with 1 tablespoon of oil on a medium-low heat and cook for 20 minutes, stirring occasionally.

Pick the herb leaves, finely chop half of them and add to the veg pan, saving the rest for later.
Leave the veg to cool completely and to the following mixture of grated mozzarella and add the breadcrumbs, minced meat, mustard, eggs, and a good pinch of sea salt and black pepper. Scrunch and mix well, then shape into a loaf. Cover with foil and put in the oven to cook.
Roast for 30 minutes, remove foil, cook for a little longer to a golden brown, then remove from the oven.

I like to serve it sliced covered with home made tomato sauce and topped with grated cheese - like a parmigiana - and serve with cooked greens.

It also freezes well.

Salers Beef Meatloaf