In this week’s post, local Nelson chef and guest Blogger, Grant Dicker is talking midweek meal ideas. He’s starting with a firm family favourite, Meatloaf! Take it away, Grant…
With the winter solstice behind us, the days are once again drawing out towards milder weather. But, it’s almost a given that winter still has some chill in it, the perfect excuse for some delicious seasonal comfort food. If you struggle to think of midweek meal ideas here is a little inspiration for you!
In my younger years, Meatloaf wasn’t necessarily something to get excited about, but with a little creativity and some carefully selected ingredients, it can be a treat for the whole family.
East to prepare, wholesome, and well received, even by some of the youngest food critics. This recipe is a great go to when you’re struggling for midweek meal ideas. You can even use this recipe to create great meatballs.
But first, a word on mince. Not all mince is created equal. When you’re selecting beef mince, look for a good balance of rich, red coloured meat, with a visible amount of evenly distributed fat. The fat is what keeps the mince from being too dry and crumbly. Head along to the butchery aisle at Fresh Choice Nelson, where you will find a good selection of different fresh mince varieties to inspire your midweek meal ideas.
Italian Style Meatloaf
- 1/4 cup plus 2 Tbsp extra olive oil
- 4 tsp garlic, chopped
- 2 onions, diced
- 2 red peppers, seeded, diced small
- 1/2 cup basil leaves, chopped
- 2 Tbsp parsley, chopped
- 4 eggs
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups grated Parmesan
- 1 1/2 cups breadcrumbs
- 1 1/2 kg beef mince
- 2 Tbsp Worcestershire sauce
- 2 Tbsp Balsamic vinegar1
- 1 1/2 cups passata
Preheat oven to 180 deg C
Heat 1/4 cup of olive oil in a pan over a medium heat, add the garlic. Saute for one minute then add the peppers and onions, cook until just soft. Let this mixture cool. Whisk together the basil, parsley and eggs in a small bowl, and then add salt and black pepper. Combine the Parmesan and bread crumbs in another small bowl. Thoroughly mix the meat, herbs and eggs, Parmesan and breadcrumbs, Worcestershire sauce, vinegar and remaining 2 Tbsp olive oil in a large bowl, using your hands. Take care not to overmix.
Pack the meat mixture into an oiled loaf pan. Top with the passata, spreading it evenly. Bake for around 50 – 60 minutes, until cooked through. Remove from the oven, let it rest for five minutes, then slice and serve.
Vintage 2018 @ Fresh Choice Nelson