

2019 KEEN YOUNG COOK FINALIST: JENNI DAVIDSON
Meatloaf
"It is a lovely dish and you can choose your own vegetables to go with it. Also it is very healthy."
Ingredients
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Sunflower Oil
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1 Medium Onion
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1 Medium Carrot
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2 Clove Garlic
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1 Tsp Dried Tyme
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400g Lean Mince Beef (10% Fat)
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400g Lean Minced Pork (8% Fat)
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3 Tbsp Tomato Ketchup
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1 Tbsp Worchester Sauce
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75g White Bread Crumbs
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Bunch Flat Leaf Parsley
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1 Egg
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Salt
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Black Pepper
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1 Medium Onion
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1 Garlic Clove
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1 Tin Tomatoes (400g)
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200ml Cold Water
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1 Tsp Oregano
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1 Tbsp Tomato Ketchup
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Pumpkin Seeds (75g) ·
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Olive Oil
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Fennel Seeds
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6 Medium Potatoes (to Roast)
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2 corn on the cob
Method
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Cut up and peel carrot and onion
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Shred white or brown bread until small bread crumbs
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Put meat in a bowl with the bread crumbs
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Next put your onions, garlic and carrots in a large frying pan an stir regularly
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Mix your meat and bread crumbs together
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Let fried vegetables cool and then mix together
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Let it cook for 50 minutes (min. temperature must be 75C)
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Meanwhile clean and spread out pumpkin seeds on a large baking try
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Add your sea salt and fennel seeds
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Add a few glugs of olive oil and mix
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Next let them cook in an oven until golden brown.