Had the best day ever yesterday at the Snowdome Winter Wonderland with my Gastronamis buddie! It really felt like the start of Christmas. Dinner party back at ours after and I wanted to do something with a wintery Christmas feel to it.
I rustled up a winter meatloaf topped with crispy pancetta in a smoky tomato and chickpea sauce. Again, it was easy to do and unbelievably tasty!
And not forgetting the little ones........... they had good old spag bol with a Christmas cracker on the side making it feel like a fun Christmas party!
And as we say 'Food tastes Better with Friends'.
Recipe serves 4
Ingredients:
- 500g beef mince
- 2 onions (thinly chopped)
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp paprika
- 12 cream cracker biscuits
- 1 tsp oregano
- 2 tsp dijon mustard
- 1 egg
- Garlic
- 1 red chilli chopped
- 2 tbsp worcester sauce
- 1 tin of chickpeas
- 2 tins of chopped tomatoes
- 2 tbsp balsamic vinegar
- 6 slices of pancetta
Method:
- Fry 1 of the chopped up onions in some olive oil
- Add in the cumin and coriander and mix well
- Take off the heat and cool
- Put the beef mince in a large bowl and add in oregano, mustard, the cooled down onions and a bit of salt and pepper and mix it all together with your hands. Crush all the crackers with a rolling pin, I put them in a tea towel to do this.
- Add in 1 cracked egg along with the crushed crackers and scrunch all the mixture together and mould it into a rectangular shape.
- Put in a casserole dish and cook for 30 mins (gas mark 6/200c)
- Now for the smoky sauce............. Fry the other onion, garlic and chilli in a bit more olive oil. Add in the paprika and cook for about 5 mins. Add in the Worcester sauce, vinegar, chickpeas and tomatoes. Bring to the boil.
- Once the meatloaf is ready, take it out the oven and pour the sauce all round the side of the loaf, lay the slices of pancetta over the top and pop back in the over for another 10-15 mins.
Enjoy
Laura x
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