Balsamic Glazed Meatloaf with Shallot Gravy
A delicious meatloaf made using a little chef’s secret. First you make sofrito, the basis of hundreds of different dishes using cooked down veg and tomatoes. Fold this through the mix and it adds flavour and lighter texture. Save the cooking juices, skim off the fat and use them to make a gravy. Great hot but equally delicious in sandwiches the next day. Serves 6
60ml extra virgin olive oil
100g pancetta or streaky bacon, finely chopped
1 carrot, peeled, trimmed, finely diced
1 onion, finely chopped
2 celery stems, trimmed, finely diced
125ml white wine
2 tomatoes, peeled, chopped
150g sourdough breadcrumbs
250ml milk
750g minced beef
250g minced pork
1 sprig rosemary leaves, chopped
Small handful oregano leaves, chopped
1 tablespoon grainy mustard
Salt and Pepper
60ml tomato ketchup
20ml balsamic vinegar
In a large heavy based saucepan or pot heat the olive oil over a medium heat. Cook the pancetta for 5 minutes, stirring frequently, or until slightly browned. Add the carrots, cook for 5 minutes, stirring frequently. Add the celery, cook for 5 minutes, stirring frequently. Add the onions, season with a little salt. Cook for five minutes, stirring frequently. Turn the heat to high and deglaze the pan with the white wine. Continue cooking until the wine has evaporated. Add the tinned tomatoes, reduce the heat to low and cook for 20 minutes to make a thick sauce. Allow to cool.
Meanwhile, place the breadcrumbs in a bowl and pour over the milk and mix through. Let sit, covered, for 20 minutes.
Place the beef and pork in a large bowl. Add the herbs, mustard, salt, and pepper. Drain the breadcrumbs. Squeeze the crumbs with clean hands to remove the milk. Discard the milk. Add the crumbs to the mince. With clean hands mix all the ingredients together until it is combined. If you like a crumbly meatloaf, leave it there. If you like a denser meatloaf, mix further and longer until the mixture is sticky.
Preheat the oven to 200°C/180°C. Line a large loaf tin or with greaseproof paper. Press the mixture into the tin. Cover with foil. Place on a tray and bake for 60-90 minutes or until done. Remove from the oven. Pour cooking juices into a bowl for gravy. Mix the ketchup and balsamic and brush over the meatloaf. Return to the tin and continue cooking for a further 15 minutes. Remove from oven. Allow to rest.
Slice the meatloaf and serve with salad, vegetables, and gravy. Heat leftovers the next day and serve in a roll with salad and plenty of chutney.
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Balsamic Glazed Meatloaf & Shallot Gravy
Ingredients
- 60ml extra virgin olive oil
- 100g pancetta or streaky bacon, finely chopped
- 1 carrot, peeled, trimmed, finely diced
- 1 onion, finely chopped
- 2 celery stems, trimmed, finely diced
- 125ml white wine
- 2 tomatoes, peeled, chopped
- 150g sourdough breadcrumbs
- 250ml milk
- 750g minced beef
- 250g minced pork
- 1 sprig rosemary leaves, chopped
- Small handful oregano leaves, chopped
- 1 tablespoon grainy mustard
- Salt and Pepper
- 60ml tomato ketchup
- 20ml balsamic vinegar
Method
- In a large heavy-based saucepan or pot heat the olive oil over medium heat. Cook the pancetta for 5 minutes, stirring frequently, or until slightly browned. Add the carrots, and cook for 5 minutes, stirring frequently. Add the celery, and cook for 5 minutes, stirring frequently. Add the onions, and season with a little salt. Cook for five minutes, stirring frequently. Turn the heat to high and deglaze the pan with the white wine. Continue cooking until the wine has evaporated. Add the tinned tomatoes, reduce the heat to low and cook for 20 minutes to make a thick sauce. Allow to cool.
- Meanwhile, place the breadcrumbs in a bowl and pour over the milk and mix through. Let sit, covered, for 20 minutes.
- Place the beef and pork in a large bowl. Add the herbs, mustard, salt, and pepper. Drain the breadcrumbs. Squeeze the crumbs with clean hands to remove the milk. Discard the milk. Add the crumbs to the mince. With clean hands mix all the ingredients together until it is combined. If you like a crumbly meatloaf, leave it there. If you like a denser meatloaf, mix further and longer until the mixture is sticky.
- Preheat the oven to 200°C/180°C. Line a large loaf tin or with greaseproof paper. Press the mixture into the tin. Cover with foil. Place on a tray and bake for 60-90 minutes or until done. Remove from the oven. Pour cooking juices into a bowl for gravy. Mix the ketchup and balsamic and brush over the meatloaf. Return to the tin and continue cooking for a further 15 minutes. Remove from oven. Allow to rest.
- Slice the meatloaf and serve with salad, vegetables, and gravy. Heat leftovers the next day and serve in a roll with salad and plenty of chutney.
