meatloaf and tomato ketchup

Rain and snow today, so comforting food is called for. Anyway, I like meatloaf because it’s so good cold the next day with Dijon mustard.

For the ketchup, I whizzed a can of tomatoes and put them in a pan with a spoon of vinegar, a small spoon of sugar, a dash of Worcestershire, a little English mustard powder, a crumbled dried chilli and salt. This I simmered for about 10 minutes (with a spatter guard) until well thickened. Then into a pretty bowl to become cold. It’s not really ketchup but it is good with meats and sausages.

To make the meatloaf I used 500 gm of top quality beef mince, a good handful of dried breadcrumbs, a handful of parmesan, an egg, dried oregano (fresh herbs are good too), lemon zest, salt and pepper. I mixed it well with my hands and formed a  long loaf shape. I placed it on a sheet of oven paper in a roasting tin, dribbled a little olive oil on top and cooked it for 20 minutes at 180 C. Then, I poured in a little white wine and covered with dampened oven paper. It went back into the oven for another 20 minutes.

William came for lunch at the last minute. So, there was none left over for tomorrow!


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