← Back to Search Results
Pot-Roast Meat Loaf

Photo by: David Loftus
Comments: 0
 

Recipe

A good meatloaf with freshly made tomato sauce is great comfort food. I think this also makes a tasty change from the British Sunday lunch and I flavor it and treat it as if I’m roasting a big joint of meat. I used to make this a lot for staff dinners at the restaurant. It’s made along similar lines to meatballs and burgers, and trust me – people love this just as much.

Yield: Serves 4–6

Ingredients

  • 2 medium onions
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 1 level teaspoon ground cumin
  • 1 heaped teaspoon ground coriander
  • 12 cream or plain crackers, such as Jacob’s
  • 2 teaspoons dried oregano
  • 2 heaped teaspoons Dijon mustard
  • 1 pound good-quality ground beef
  • 1 large egg, preferably free-range or organic
  • 2 cloves of garlic
  • ½-1 fresh red chile, to your taste
  • 1 teaspoon smoked paprika
  • 2 tablespoons Worcestershire sauce, such as Lea & Perrins
  • 1 × 15-ounce can of garbanzo beans, drained
  • 2 × 14-ounce cans of diced tomatoes
  • 2 tablespoons balsamic vinegar
  • 2 sprigs of fresh rosemary
  • 12 slices of smoked bacon, preferably free-range or organic
  • 1 lemon

Directions

To make your meatloaf:

Preheat the oven to full whack (475°). Peel and finely chop one of the onions – don’t worry about technique, just chop away until fine. Place in a large frying pan on a medium high heat with 2 lugs of olive oil and a pinch of salt and pepper . Add the ground cumin and coriander. Fry and stir every30 seconds for around 7 minutes or until softened and lightly golden, then put into a large bowl to cool. Wrap the crackers in a kitchen towel and smash up until fine, breaking up any big bits with your hands. Add to the bowl of cooled onions with the oregano, mustard, and ground beef. Crack in the egg and add another good pinch of salt and pepper. With clean hands, scrunch and mix up well. Move the meat mixture to a board, then pat and mold it into a large football shape. Rub it with a little oil. You ca either cook it straight away or put it ona plate, cover, and place in the refrigerator until needed. Place the meatloaf in a Dutch oven-type pan or baking dish, put it into the preheated oven, and turn down the temperature immediately to 400°F. Bake for half an hour

To make your meatloaf sauce:

Peel the other onion and chop into ¼-inch pieces. Peel and slice the garlic. Finely slice the red chile. Place the onion, garlic, and chile in a large pan on a medium hig heat with 2 lugs of olive oil, the paprika and a pinch of salt and pepper. Cook for around 7 minutes, stirring every 30 seconds until softened and lightly golden. Add the Worcestershire sauce, garbanzo beans, tomatoes, and balsamic vinegar. Bring to a boil, then turn the heat down and let it slowly simmer for 10 minutes. Taste the sauce and season with salt and pepper if needed.

To finish off and serve your meatloaf:

Pick the rosemary leaves off the woody stalks and put thm into a little bowl. Remove the meatloaf frm the oven and pour all the fat from the pan over the rosemary leaves and mix up well. Spoon your sauce round the meatloaf. Lay the slices of bacon over the top of the meatloaf and sauce. Scatter over the rosemary leaves. Put the pan back into the oven for 10 to 15 minutes, until the bacon turns golden and the sauce is bubbling and delicious. Serve with a mixed leaf salad and some wedges of lemon for squeezing over – this will add a nice sharp twang.


© 2009 Jamie Oliver

Note from Cookstr's Editors

A lug of olive oil is equivalent to 1 tablespoon.

 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6, and uses 1 teaspoon of olive oil to rub over the meatloaf.

559kcal (28%)
967mg (40%)
32g
7g
38g (58%)
1g
11g (55%)
19g
4g
107mg (36%)
7g
24g
66mg
832mg
36mcg RAE (1%)
33mg (55%)
127mg (13%)
5mg (30%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
cooking-for-friends Cooking for Friends
by Gordon Ramsay
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-sweet-life The Sweet Life
by Kate Zuckerman
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
living-raw-food Living Raw Food
by Sarma Melngailis
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
spice Spice
by Ana Sortun
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?