Aunt Sally’s Meatloaf
Published in Meat Dishes
Serve warm with parsley potatoes, a green vegetable and a fresh tomato sauce. It is also delicious served cold, and makes super sandwiches. May also be cooked ahead and reheated, or frozen and reheated after being completely thawed.
Ingredients:
- 1 large bunch spinach
- 750 g stewing steak (or topside mince)
- 250 g pork or veal mince
- 375 g streaky bacon
- 1 large onion, diced
- 3 – 4 sprigs fresh thyme, chopped
- 3 – 4 sprigs fresh rosemary, chopped
- 3 – 4 garlic cloves, crushed
- 2 eggs
- 5 – 6 slices bread
- 15 ml Worcestershire sauce
- salt & freshly ground black pepper
Preparation:
- Cook spinach, rinse with cold water and squeeze dry. Chop the spinach fairly finely.
- Cook the onion in a little oil until starting to soften. Add the garlic and continue cooking until the onion is soft and golden.
- Set aside 4 rashers of the bacon, and mince the rest finely – together with the stewing steak if you are not using topside mince.
- Combine the minced meats, herbs, eggs, breadcrumbs (made in the processor from the bread slices with the crusts removed), Worcestershire sauce and seasonings.
- Stir in the spinach and taste for seasoning – the easiest way is to place a nugget of the mixture on a saucer and cook it in the microwave on high for about 25 – 30 seconds.
- Firmly pack the mixture into a large well-oiled loaf pan (approximately 23 x 13 x 7.5 em), smoothing the top. Stretch the reserved bacon rashers on a board with the back of a knife and press on top of the meat.
- Bake at 180° C for 1 – 1¼ hours, or until the juices run clear. Let the meatloaf stand for about 10 minutes before unmoulding and slicing it.
Notes:
- The easiest alternative to washing, trimming and cooking a bunch of spinach is to buy a pack of washed, chopped, ready-to-use spinach from the supermarket, then pierce the packet and cook it in the microwave on high for 3 – 4 minutes.
- White bread is probably best for this, brown is OK, but wholewheat isn’t.
Serves 6 – 8 generously.
