….At least I don’t think I did. Others? Maybe…..but us….
We may have grown up on squid and octopus and halloumi with watermelon…but not meatloaf.
The first time I remember eating meatloaf was at my sister-in-law’s house in Cyprus, but there it was wrapped in caul fat and enclosed a layer of hard boiled eggs.
Now, if you know me well, you will know I don’t do eggs.
No way, uh uh, never!
We can attribute this loathing to Mama Kouzari who fearing her little girl would be missing some kind of valuable vitamins and minerals that only eggs have, would try and feed me with it, only for me to spit it out.
I would probably have the same reaction now.
Unless of course they’re heavily disguised in a chocolate cake or something…….
She even mixed it up with my weetabix, trying to disguise the taste…
Mom, did you really do that?
The best meatloaf I’ve ever had was a recipe that my Australian friend Coby supplied me with.
It’s great hot, served with mash or rice or whichever carb you prefer, but try it cold the next day in thick slices sandwiched between thick white bread.
To die for.
Here’s the recipe, which Coby kindly agreed to let me share:
In Coby’s words “The sauce is interesting and really delicious in this. I don’t like coffee, but I like this sauce inspite of it. There’s always a long list of ingredients in meatloaf, but it’s super easy to just scrunch it all together”.
I would have to agree Coby, but say that I love the sauce because of the coffee. :))
Just the very idea that it’s there, makes it all a bit more adventurous and gets people intruiged and wanting to try it. Even though the finished sauce doesn’t actually taste of coffee…..
For the meatloaf:
3 slices white bread, crusts removed and cut into squares.
Half a cup of milk
500g beef mince
500g sausage or pork mince (sausage is the tradition)
2 onions, finely chopped
2 teaspoons curry powder
Quarter cup chopped parsley
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
salt and pepper
1 grated carrot
1 grated turnip (I sub another carrot or a parsnip if I don’t have turnip at home)
For the sauce:
Half a cup water
Half a cup of tomato sauce (Ketchup)
Half a cup Worcestershire sauce
2 tbsp vinegar
1 teaspoon instant coffee
2 tbsp lemon juice
Quarter cup brown sugar.
1. Preheat oven to 180 deg C or 160 deg C, if you have a fan oven.
2. Pour the milk over the bread and let stand until milk is absorbed.
3. Place all the meatloaf ingredients in a bowl. Add the bread and mix until very well combined.
4. Press mixture into a greased 4 litre capacity loaf tin. Bake for 30 minutes.
5. Combine the sauce ingredients in a small saucepan, bring to the boil, reduce heat and simmer for five minutes.
6. Drain fat from the meatloaf and invert onto a baking dish, pour over the sauce and cook for a further 30 minutes, basting every ten minutes.
Thanks to Coby for a recipe which has become part of my family and our lives.