Meatloaf (The Food, Not The Singer)

Meatloaf 7I would do anything for loaf… An old classic, meatloaf is an easy and scrummy dish that never goes out of style. Why? Because it’s delicious, packed with flavour and cost-effective too. So many people aren’t into it. I was one of them, until I tried my first meatloaf a few years back. I was happy to eat my words, as long as I could have a second helping of meatloaf! Tangy and sweet, you don’t need extra salt because you’re using Worcestershire sauce. Bonus!

Sidebar: When I Googled meatloaf, the singer, Meatloaf, came up. Amusing but not quite what I was looking for. Do we know yet what he meant by “I would do anything for love but I won’t do that“? What is “that“? WHAT? Why are you still doing this to me, Mr Meatloaf? Not cool! It’s one of the greatest mysteries of the modern world. Answers are welcome in the comments section.

Meatloaf (The Food, Not The Singer)

  • Servings: 4
  • Difficulty: easy
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Supplies:

Meatloaf 1500g lean mince
1 chopped onion
1 chopped green pepper
1 teaspoon minced garlic
1 teaspoon hot sauce
¼ cup milk
½ cup ketchup
1 large egg, lightly beaten
2 tablespoons Worcestershire sauce
2 slices dry white bread for crumbing
Olive oil
Non-stick spray

Making it happen:

Meatloaf 81. Heat your oven to 180°C.

In a pan, heat 2 tablespoons of olive oil and fry the garlic, green pepper and onion on medium for 5 minutes until soft. Stir in the ketchup and milk and simmer for another 3 minutes.

Meatloaf 32. Remove the crusts from the dry bread and blitz in a food processor until you have bread crumbs. Heat non-stick spray in a pan and fry the bread crumbs on medium until crispy and golden brown. Alternatively you can use ready-made bread crumbs and skip this step.

 

Meatloaf 43. In a bowl, mix the mince, bread crumbs, lightly beaten egg, hot sauce and Worcestershire sauce. Mix with a wooden spoon, don’t mash it though. Stir until well combined. You can also use your hands, sometimes that works better. Up to you. (You don’t have to tell anyone.) Add the fried veggies to the mince, mixing until thoroughly combined.

Meatloaf 5 24. Spray a bread tin with non-stick spray. Spoon the mince mixture into the bread tin and smooth the top with the back of a tablespoon.

 

Meatloaf 6

 

5.  Bake for 1 hour, remove from the oven, let it rest for 10 minutes and then cut it into slices.

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Marinated Baked Pork Chops

I love a good marinade, I really do. What makes this recipe so inviting is that you can prep the pork chops the night before, or the morning of, leave them to marinate in this delicious, tangy and sweet sauce, and pop them out of the fridge when you’re ready to cook. No standing over the hob frying them; whip them out of the fridge, plonk them in the oven and you’re done. They are so tender and juicy, not a hint of dryness, and the taste… oh man, the flavours.

Marinated baked pork chops

  • Servings: 4
  • Difficulty: easy
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Marinated pork chops ingredientsSupplies:

  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce (obsessed)
  • 1 tablespoon lemon juice (live for)
  • 2 tablespoons honey
  • 1 teaspoon minced garlic
  • 4 pork loin chops, fat trimmed
  • Salt and freshly cracked black pepper

Making it happen:

Marinated pork chops 2 31. Mix all ingredients. In a baking dish, lay your pork chops flat and coat in the marinade on both sides. Cover and refrigerate for at least one hour.

 

 

Marinated pork chops 3 22. Preheat your oven to 180°C (350°F). Bake the chops for 20 – 25 minutes, turning after 15 minutes. Serve with mashed potatoes and veggies. Done.