Here is something quick that I threw together for dinner today. It’s a classic meatloaf with a twist. Cheap and easy to make, the creole flavours are really enjoyable. We served it with mayo, lettuce, mustard and ketchup on some freshly baked sourdough and linseed bread. Yum! Here is the recipe…
800 to 900g minced beef
1 medium onion, finely diced
2 stalks celery, finely diced
1 green capsicum, finely diced
1 clove of garlic, crushed
2 teaspoons salt
a generous grinding of black pepper
3 bay leaves
2 teaspoons Cajun spice mix
1 teaspoon dried oregano
2 teaspoons cumin seeds
1/4 cup flour
3/4 cup dried breadcrumbs
1/4 cup barbeque sauce
2 tablespoons American mustard
2 tablespoons Worcestershire sauce
1 teaspoon hot sauce
1 beef stock cube
1/2 cup cheddar cheese, grated
- Preheat oven to 170C.
- Heat the butter in a skillet. Add the cumin seeds and fry for a minute or two.
- Add the onion, celery, capsicum and garlic, along with the bay leaves, and saute over medium heat for about 20 minutes, or until softened and lightly browned.
- Remove the bay leaves. Add the salt, pepper, Cajun spice, the stock cube, and the oregano, and fry for a minute or two.
- Add the flour and cook over low heat for another 5 to 10 minutes.
- Take off the heat and allow to cool to roughly room temperature.
- Once cooled, in a large mixing bowl, add the mince, fried vegetables, the sauces, the breadcrumbs and the eggs. Combine very well with your hands.
- Place the mixture in to a greased loaf tin or large baking tray, shaping in to a rectangular / oblong shape. It’s optional, but here you might want to cover the top with 1/2 cup of grated cheddar like we did.
- Cook at 170C for one hour, or until the top is nicely browned.
- Allow to rest for a few minutes before slicing and serving.