Meatloaf.

Minced beef always features one way or another on our weekly menu here. The kids love mince meat so the challenge for me is to just get different ways of making it.

Someone on twitter shared this meatloaf recipe a few weeks ago, and I though it was worth a try. It was my first time making meatloaf and I think I will make it again given the happy and sated responses from my gang. Let’s get started shall we?

Ingredients: A kilo of minced beef (not lean), Worcestershire sauce, ketchup, onion, garlic, an egg, breadcrumbs, olive oil, dried mixed herbs, salt and pepper, honey and dhania jeera
In a bowl, mix your ketchup and honey, about 2 tbsp each and mix well, set aside. ( I put in a lil bit of mustard too.

Grease your loaf pan and preheat your oven to 180°C.

In a large bowl, add your meat and add one finely diced onion, minced garlic, a tsp each of black pepper, dried mixed herbs, ground dhania jeera, Worcestershire sauce, salt, one egg, one cup of breadcrumbs and salt. Mix well then add to the greased loaf pan.

I really need to learn how to dice my onions into teeny weeny pieces.
Pour the honey, ketchup glaze but leave a bit aside and bake for 60-75 minutes.
The loaf kinda shrunk, I covered it with foil for about 20 minutes to let it rest before serving and also got time to make the salad.
Served it with a courgette mint salad. Slice one carrot, one courgette and one small onion and one tbsp of fresh mint leaves, chopped.
For the dressing, Juice of one lemon, tsp of minced garlic, olive oil, salt and pepper will suffice.
I loved how the meatloaf turned out and will definitely make it again.
The salad was light and refreshing enough to match the meatloaf’s flavours.

I think it came out quite well for a first try right?

Ain’t that a pretty plate?

Comfort Food

Food makes me happy. I love preparing it, cooking and of course the eating part.

Potatoes in all their different forms are one of my favourite comfort foods. Be they boiled, fried, baked, mashed, whole or in wedges, I just love them!

I like shepherd’s pie as it is easy to whip up, delicious and filling, hence a favourite with the kids and adults. And the best part is the recipe is not cast in stone; you can play around with the filling and spices as you wish.

The Irish potatoes here are a bit different, waxy in nature therefore don’t fluff as much when mashed. But they are still a yummy treat. The filling was beef mince, peas, carrots and a handful of corn.

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Peel and cube potatoes. boil with some salt and minced garlic
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Mash the potatoes with some butter a bit of cheddar cheese and black pepper.
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Fry your mince in olive oil with some onions, garlic, mixed vegetables and mixed herbs. Add also some tomato paste, Worcestershire sauce and remember salt and pepper to taste. 
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Once cooked, put the mince mixture in an oven proof dish and spread evenly.
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Add the potato mash mixture on top of the mince and also spread evenly. you can make fork tracks like I did or leave it plain.
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Bake in a preheated oven for about 30 min, at 200 degrees Celsius
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Let rest for about 20 minutes before serving 
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Had mine with some simple buttered cabbage that will not overtake the shepherd’s pie flavours. Enjoy!