America has gone through quite the renaissance in terms of the worlds perception of their food in recent years, they are now supremely fashionable due to the popularity of their incredible barbeque recipes. Not a day goes by that I don’t see a new pulled pork product or a BBQ 20 hour beef option added to another menu at the bigger chains or even some of the smaller, more independent cafes and restaurants and for good reason.
America knows how to utilise great meat very effectively and create some incredible food. One dish in particular that I have always admired is the quintessential stateside family meal, the meatloaf. As somebody who grew up in the United kingdom watching shows from the USA I had always heard about meatloaf but never fully understood what it was until a few years ago when I put some effort into research. I have been working on a recipe since then and found a few pointers along the way to get the best from it and to be fair I am very happy with how it turns out now when I make it, as the first ones that I made were dry and a little bland. I didn’t really feel like I had captured the essence of the homely experience that the meatloaf represented to so many families across the pond, until now. I am happy enough with it to share the recipe for you to try at home!
What you’ll need:
- 400g lean minced beef
- 400g lean pork mince
- 6 good quality pork sausage, removed from skins (I used pork and red onion sausage with 85% pork)
- A handful of flat leaf parsley, chopped
- 1 carrot, diced
- 1 celery stick, diced
- 1 red onion, diced
- 4 cloves garlic finely sliced
- 1 medium egg
- 75g wholemeal breadcrumbs
- 100g smoked streaky bacon
- 4-5 tablespoons of maple syrup
- Olive oil
What to do:
- In a frying pan, add 1 tablespoon of oil and add the celery, carrots, onion and garlic and fry until slightly softened and the onions start to become milder in colour. Take it off the heat and leave it to cool.
- Preheat the oven at 180 degrees or equivalent.
- In a large bowl mix the beef, pork and sausage meat with the breadcrumbs, egg, parsley and season well with the salt and pepper. Add the now cooled veg from the pan and mix well to combine.
- In an oiled loaf tin pack the mix in to the top and turn out to reveal a nice uniform shape onto a lightly oiled baking tray.
- Wrap in the bacon so it is tightly packed in around the sides, leaving both end pieces exposed.
- Brush the maple syrup over the top of the bacon and around the sides and top with a bit of pepper.
- Bake in the oven for 45 minutes to an hour. until crispy on the outside or it reads around 77 degrees on a skewer.
- Remove from the tray carefully, and slice into even slices to serve to your family and friends! Best served with gravy or like I do with a sour cream and chive sauce, roast sweet potatoes and a big salad. Heaven.
As always play around with it and see what you can make of it yourself, this is but a blank canvas to get your juices flowing but it does certainly work as it is, so I implore you to give it a try.
Thanks for reading and enjoy!