While I haven’t been able to experiment too much in the kitchen, what I have been doing is sticking to what I know best. But when you are a foodie like me, there’s that itch, that itch of wanting to make something different, something ‘hatke’! And the itch doesn’t stop until you actually get down to doing this.
Meatloaf. The very name gets me humming on the song, “I would do anything for love but, I won’t do that!” It’s a popular song by a band that went by the name of this dish. First time I heard the song I thought of the dish and now, it’s the other way round. Ha! Meatloaf is something I’ve been wanting to make for a very long time now. The other day, a couple of weeks ago, when I asked the husband what he would like for Sunday lunch he asked if I could make some meatloaf. I guess that was the ‘push’ I needed.
I looked online for a couple of recipes, I wanted something that didn’t need eggs. Finally after all the reading I decided to use a little bit of this and that and came up with my own recipe. Since I’m on this mission of cutting down on potatoes, I made a simple cauliflower mash to go with the meatloaf. It was smooth, silky and we really didn’t miss the potatoes. Slurp!
Meatloaf with cauliflower mash
500gms of chicken mince
1 medium-sized onion, chopped
2 tbsp of tomato ketchup
1 tsp of mustard
1 tsp of oregano, I used the dried version
Salt and pepper to taste
Mix all the above ingredients and allow it to rest for 15 to 20 minutes.
Meanwhile prepare the topping that will be used for the meatloaf.
For the topping
3 tbsp of tomato ketchup
2 tbsp of mustard
1/2 tsp of balsamic vinegar
1/2 tsp of Tabasco sauce or red chilli flakes
Additional: White and black sesame seeds
Mix these (liquid) ingredients together and keep it aside for a while.
Take a greased, lined loaf tin and pat the mince dough into this. Use your hands to pat this mixture into shape. Now reserve 1tbsp of the topping and pour the rest over this mixture. To even it out use a pastry brush.
Sprinkle the sesame seeds over this and bake for about 30 minutes at 180 degrees. Insert a knife or skewer into the middle of the load and when it comes out clean. The meatloaf should have a beautiful, brown crust when done.
Loosen up the meatloaf by running a knife around it. Turn it out on to a serving plate. Now drizzle the rest of the topping, cut into slices and serve warm.
2 cups of cauliflower florets
1/4 cup of milk
Water to cook
Salt and pepper to taste
Steam or boil the cauliflower florets with a little bit of salt. When it is done allow it to cool down and then mash well. Gradually add the milk to this while mashing, you may need to use a little lesser than what has been indicated.
Season with salt and pepper. Serve this along with the meatloaf.
* I used chicken mince for this because it would cook faster but you can use mutton, the only difference is that you will have to let it rest/marinate for a while longer
*You can use rosemary or thyme or any other herb in the meatloaf, I’ve used oregano because I enjoy the flavour and it pairs well with chicken
*Leftover meatloaf, if it does last, makes for a great sandwich filling. You can even make instant burgers with it!