RECIPE OVERVIEW
Meat Loaf is a great favourite of mine and this particular combination is lovely as the chunky tomato compote acts as an unusual accompaniment.
Ingredients Add to Shopping List
Serves: 4 people
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2 - Bacon Rashers
From the Butcher Counter -
1 - SuperValu Onion
diced -
550 g SuperValu Quality Irish Round Steak Mince
Buttered Baby Potatoes
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16 - SuperValu Baby Potatoes
Chunky Tomato Compote
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1 - Green Pepper
diced -
6 - Mushrooms
quartered -
400 g SuperValu Chopped Tomatoes
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1 - SuperValu Onion
diced roughly
From the Store Cupboard
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1 - Fresh Egg
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25 g SuperValu Butter
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1 tsp SuperValu Dried Mixed Herbs
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75 g SuperValu Fresh Breadcrumbs
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0 - SuperValu Olive Oil
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2 tsp SuperValu Sugar
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0 - SuperValu Whole Black Peppercorns
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1 tbsp Tomato Ketchup
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4
- Combine together the minced beef, dried mixed herbs, onion, garlic and egg in a large bowl and mix well
- Add in the tomato ketchup and mix well
- Mould the mixture into a cylindrical shape
- Place a piece of tin foil on the work surface, place a piece of baking parchment on top of that and transfer the meat loaf to the middle of the parchment paper
- Lay two rashers across the top of the meatloaf to prevent it (the meatloaf) from getting too crisp
- Then wrap tightly with the parchment and tin foil and place the parcel onto a flat baking tray Pop the meatloaf into the preheated oven for 30 minutes
- After 30 mins, carefully peel back the parchment paper and tin foil, and return to the oven for a further 15-20 minutes
Chunky Tomato Compote
- Meanwhile heat a medium sized saucepan with a little oil
- Add in the onion, mushrooms and green pepper and sauté gently until softened
- Sprinkle in the sugar and allow this to soften
- Add in the chopped tomatoes and allow this to bubble up
- Cook gently for 10-12 minutes. Season lightly
- This compote can be served either hot or cold
Buttered Baby Potatoes
- Place the baby potatoes into a pot of water and allow to come to the boil
- Reduce the heat and simmer for approximately 15 minutes or until the potatoes are tender
- Strain off the water, return the potatoes to the saucepan, add the butter and salt and pepper and allow to steam for a further 3-4 minutes
- Shake the pan lightly to ensure the potatoes are fully coated
- Serve with buttered baby potatoes and chunky tomato compote
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