MeatloafSource : Jamie OliverServes 6Ingredients:2 medium onions
Olive oil
Sea salt and black pepper
1 level tsp ground cumin
1 heaped tsp ground coriander
12 Cream crackers
2 tsp dried oregano
2 heaped tsp dijon mustard
500 g good quality minced beef
1 egg
2 cloves garlic
1/2 - a red chilli (optional)
1 tsp smoked paprika
2 tbsp Worcestershire sauce
2 x 400 g tin of chopped tomatoes
2 tbsp balsamic vinegar
2 sprigs of fresh rosemary, leaves pickes out and chopped
12 slices of smoked bacon or pancetta
1 lemon
Preparation:Meatloaf : put the cream crackers in the TM bowl and pulse 1 sec a few times until finely crumbed. Set aside.
Peel and quarter 1 onion and chop
3 sec / speed 5.
Add 15 g olive oil, the ground cumin and ground coriander, salt and pepper and sauté for
4 min / 100 C / speed 1.
Preheat the oven to 200 C.
Tip out onto the crumbed crackers and leave to cool for 5 minutes.
Meanwhile, self clean the bowl with cold water and add the beef, oregano, mustard, and the cooled onions and crackers.
Add another pinch of salt and pepper and crack an egg on top. Mix
15 sec / speed 3/ 
or until combined.
Oil a gratin dish about 20 cm and tip out the beef mixture. Bring it together to look like a rugby ball and rub it with a little oil. Wrap the beef with slices of bacon or pancetta (like swaddling a baby!) and bake for 30 minutes.
Meanwhile, make the tomato sauce : without cleaning the bowl, add an onion peeled and quartered, the 2 cloves of garlic and the chilli if using.
Chop 3 sec / speed 5.
Add 20 g of olive oil, the paprika and a pinch of salt and pepper. Sauté for
5 min / 100 C / speed 1.
Add the Worcestershire sauce, tomatoes and balsamic vinegar. Simmer for
15 min / 100 C / speed 1, measuring cup off and internal basket on top of the lid to reduce the sauce.
When the beef is cooked, take the dish out of the oven and pour the oil from the dish on a plate with the chopped rosemary leaves to sizzle them. Return to the dish and add the tomato sauce around the beef. Bake again for 10 to 15 minutes. Serve with a salad and wedges of lemon for squeezing over.
members' comments[/b
Katiej - My OH was very excited when he found out what we were having as he loves meatloaf. I didn't have any sao crackers so used some fresh breadcrumbs from the freezer instead. I put a small habanero chilli from the garden into the sauce and it gave it a nice kick.
My OH proclaimed it the best meatloaf he'd ever tasted and quickly placed the leftovers into the freezer for his lunch next week. Thanks for the recipe.
nomadic - Made this today for a party. I doubled the recipe and didn't reduce the sauce much before adding to the meat loaves. I then left it in the oven at 100oC for an hour or so. When it was time to serve it, the sauce was nicely reduced and the meat loaves were still warm. The other thing I changed was using matzos instead of cream crackers because I couldn't find them here. It was delicious! Thanks for the recipe.
Rogizoja - deeelicious. Next time will do it with a creamy peppercorn sauce.
Lisel - kids loved it, DH loved the fact it was wrapped in bacon! Used 150g of breadcrumb/almonds/besan flour instead of crackers and added a zucchini and handful of spinach, think I will add some mushrooms next time for more veg. Kids found the sauce a bit full on, probably too much balsamic (next time I'll clean the thermie before making the sauce so I can taste it, it is tricky trying to adjust recipes you can't taste). I will halve the balsamic and add some sugar next time.
