Another much loved comfort food staple, meatloaf is considered an ‘all-American classic’ but actually has a much longer history, with versions found in Roman cookery books. Meatloaf in it’s present form is very much a northern European dish, but honestly, who cares when it’s as good as this. The blend of breadcrumbs, yoghurt and eggs help to keep this version deliciously moist, and the addition of spinach with the honey Dijon really brings out all the meaty flavours. And don’t forget, it tastes even better the following day reheated.
- large frying pan
- Large bowl
- Baking sheet with rim
- Greaseproof paper
- 2 tbsp olive oil
- 2 medium onions peeled and finely chopped
- 3 cloves garlic peeled and finely chopped
- 200 g baby spinach
- 3 tbsp tomato ketchup
- 2 tbsp soft brown sugar
- 1 tbsp white wine vinegar
- 300 g pork mince
- 300 g beef mince
- 60 g panko breadcrumbs or fresh
- 2 large eggs
- 3 tbsp greek yoghurt
- 3 tsp dijon and honey mustard
- 3 tbsp worcestershire sauce
- salt and pepper to taste
- grated nutmeg to taste
- 10 rashers smoked streaky bacon
- 1 pot beef stock or cube
- 1 pot chicken stock or cube
- 2 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 2 tsp cornflour or gravy granules
- Heat the oil in a large frying pan over a medium heat, then gently sweat the onion for about 5 minutes, until soft and translucent. Add in the garlic, and cook for another couple of minutes, then remove and set aside
- Rinse the spinach, drain, then add to the frying pan, lower heat, and gently sweat until wilted. Drain well, making sure to squeeze out any excess water.
- In a large bowl, add the meats, together with the breadcrumbs, onion and garlic, spinach, yoghurt, eggs, nutmeg, mustard and Worcestershire sauce, plus an initial seasoning of salt and pepper. Blend together well by hand.
- Fry a small piece of the mixture in the pan until cooked through, and taste. Season the mixture accordingly and try again. Remember you can't take salt or pepper out!
- Cover the bowl and chill in the fridge for 20-30 minutes, until firm
- Pre-heat oven to 180C, 160C fan, gas mark 4.
- Line a deep rimmed baking sheet with greaseproof paper, turn out the mixture and then shape into the classic loaf shape.
- Mix the tomato ketchup, brown sugar and vinegar together, then brush over the meatloaf covering well. Bake in the oven for 30 minutes.
- Take the meatloaf out of the oven, and arrange the bacon rashers over the meatloaf in overlapping layers. Brush again with the glaze, then bake again in the oven for another 30 minutes.
- Take out from the oven, cover with a sheet of foil, shiny side down, and allow to rest for 20 minutes before serving.
- In the meantime, place 450ml of water in a medium saucepan, add in the stocks, the puree and the Worcestershire sauce, and gently bring to the boil over a medium heat, stirring all the time.
- Thicken either by mixing the cornflour with cold water, then drizzling into the saucepan when it starts to boil and stirring well, or by mixing in gravy granules to your preferred consistency. Taste and season. Set to one side.
- Serve with creamy mashed potatoes and plenty of just cooked vegetables.