My daughter requested meatloaf for dinner, and thankfully I came across this delicious looking recipe in a Jamie Oliver cookbook, I had taken out from the library.
I absolutely loved the simple but surprising sauce – it was incredibly rich and flavorful – and could have been a meal in itself. We have a hot smoked paprika powder that I used and I think that contributed to the wonderful flavor and depth of this dish.
In fact, I had to make this recipe twice to get a picture because the first time it was eaten so quickly.
POT ROAST MEATLOAF
salt and freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
12 plain crackers
2 teaspoons dried oregano
2 teaspoons Dijon mustard
1 pound ground beef
4 cloves of garlic
1 teaspoon smoked paprika
2 tablespoons Worcestershire sauce
1 15-ounce can of garbanzo beans, drained
1 14 ounce can of diced tomatoes
2 tablespoons balsamic vinegar
2 sprigs of fresh rosemary
Heat oven to 475F.
Peel and finely chop 1 of the onions. 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, stirring occasionally for about 7 minutes or until softened and lightly golden, then put into a large bowl to cool. Place the crackers in a food processor and pulse until they are fine crumbs.
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.
Pat the mixture into a football shape, rub it with a little oil, and place in a baking dish. Put it into the oven, and turn down the temperature immediately to 400F. Bake for 35 to 40 minutes.
FOR THE SAUCE
Peel the other onion and chop. Peel and slice the garlic. Place the onion and garlic in a large pan on medium heat with 2 lugs of olive oil, the paprika and a pinch of salt and pepper. Cook for around 7 minutes, stirring occasionally until softened and lightly golden. Add the Worcestershire sauce, garbanzo beans, tomatoes, balsamic vinegar and rosemary leaves. Bring to a boil, then turn the heat down and let it slowly simmer for 15 to 20 minutes.
Remove the meatloaf from the oven, slice and serve with the sauce.
Recipe adapted from Jamie’s Food Revolution, 2008