Dress-up dress-down meatloaf
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Catégorie: Viande Recette typique de: Australie Préparer en: 35 minutes Portions: 4 personnes |  |
| Ingrédients: Dress up 200g prunes 1 cup port wine 1/3 cup chopped toasted pecans or pistachios Dress down 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 3 slices white bread, crusts removed and cut into squares ½ cup milk 750g veal mince 750g lean pork mince 2 onions, finely chopped ¼ cup chopped parsley salt and pepper 2 grated carrots 1 grated zucchini Glaze ½ cup water ½ cup tomato sauce ¼ cup Worcestershire sauce ¼ cup malt vinegar 30g butter ¼ cup brown sugar |
Methode: Combine the prunes and port for the dress-up recipe in a medium bowl; stand, covered overnight. Combine Worcestershire sauce and mustard for the dress-down recipe in a large bowl; set aside. Preheat oven to 180°C. Combine bread and milk in a large bowl and stand until absorbed. Add remaining ingredients and mix until very well combined. Divide the mixture into two portions: one should be 1/3 of the mixture and the other 2/3. Add the 1/3 portion to the dress-down mixture; mix well. Leave remaining mixture in bowl. Spoon the dress-down recipe into lightly greased 1/3 cup muffin moulds. Drain the port from the prunes, reserving the port. Chop the prunes finely. Add the prunes and nuts to the remaining mixture for the dress-up recipe. Pack the dress-up recipe into a lightly greased loaf tin. Bake muffin size meatloaves for 15 minutes and the large one for 30 minutes. Combine glaze ingredients and port in a small saucepan; simmer 10 minutes. Drain fat from the meatloaves and invert into baking dishes. Brush meatloaves with some of the glaze. Cook muffin size meatloaves for a further 30 minutes and the larger one for 30-40 minutes basting with the glaze every 10 minutes. Serve meatloaves with any remaining glaze. |