Thursday, 5 February 2009

Meatloaf

In the fridge we had some tired-looking chestnut mushrooms, a packet of beef mince, some smoked bacon rashers and an onion. And at some point between thought and action the ragu that I had planned became meatloaf.

I do like a bit of meatloaf, but it isn't for me one of those misty-eyed tastes of childhood. I don't think we ever had it when I was growing up. This staple of American home-cooking is a relatively recent discovery, which I feel liberates me. I don't have the one best way that I always do it, I can just go with my heart. And on this occasion my heart said wrap it in bacon and do it free-form.

So. The mince, the mushrooms, an onion, an egg and some breadcrumbs were seasoned generously with some smoky barbecue sauce, patted onto overlapping bacon rashers topped with slices of tomato, then wrapped and flipped to get the nice presentation side up.

A hot-ish oven and about 45 minutes cooking, then sliced and served with some of my bottled baked beans. It was good, but I think the cold slice in a sandwich the following day was even better.

10 comments:

Natashya said...

I love that you wrapped it in bacon, very tasty!

kat said...

Really wrapping in bacon is the best way to go, anytime!

Foodycat said...

Thanks Natashya, Kat! Bacon really is the way forward.

Sam said...

't think I've ever had meatloaf, this looks delicious though. Wrapping it in bacon was a stroke of genius!

Foodycat said...

Sam - meatloaf is pretty tasty. Makes the best sandwiches!

The Cat's Mother said...

I don't think meatloaf features in either Elizabeth David or the St Michael All Colour Cookery Book - so not part of the repetoire. Our use of mince would have been more in ragu for lasagne.

Like the new photo. Is that snow?

Foodycat said...

Yes! She isn't allowed out yet so we brought some snow in for her to look at.

Peter M said...

At first I thought you wrapped the meatloaf in prosciutto....where can I get some?

Dee said...

Mmm, love the bacon touch. We didn't grow up on it either, but I did try a version from the Lee Brother's cookbook that was fabulous. I'm going to improvise with some bacon next time. Thanks!

Foodycat said...

Peter - proscuitto would have been lovely too! More expensive though.

Dee - I think I will do it this way again.

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