2019 KEEN YOUNG COOK FINALIST: JENNI DAVIDSON

Meatloaf

"It is a lovely dish and you can choose your own vegetables to go with it. Also it is very healthy."

Ingredients

  • Sunflower Oil 

  • 1 Medium Onion 

  • 1 Medium Carrot 

  • 2 Clove Garlic 

  • 1 Tsp Dried Tyme 

  • 400g Lean Mince Beef (10% Fat)

  • 400g Lean Minced Pork (8% Fat)

  • 3 Tbsp Tomato Ketchup 

  • 1 Tbsp Worchester Sauce 

  • 75g White Bread Crumbs 

  • Bunch Flat Leaf Parsley 

  • 1 Egg 

  • Salt 

  • Black Pepper

  • 1 Medium Onion 

  • 1 Garlic Clove 

  • 1 Tin Tomatoes (400g) 

  • 200ml Cold Water 

  • 1 Tsp Oregano 

  • 1 Tbsp Tomato Ketchup

  • Pumpkin Seeds (75g) ·

  • Olive Oil

  • Fennel Seeds

  • 6 Medium Potatoes (to Roast)

  • 2 corn on the cob​

 

Method

  1. Cut up and peel carrot and onion

  2. Shred white or brown bread until small bread crumbs

  3. Put meat in a bowl with the bread crumbs

  4. Next put your onions, garlic and carrots in a large frying pan an stir regularly

  5. Mix your meat and bread crumbs together

  6. Let fried vegetables cool and then mix together

  7. Let it cook for 50 minutes (min. temperature must be 75C)

  8. Meanwhile clean and spread out pumpkin seeds on a large baking try

  9. Add your sea salt and fennel seeds

  10. Add a few glugs of olive oil and mix

  11. Next let them cook in an oven until golden brown.

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