This meat loaf wasn’t supposed to come out quite so tangy so I guess the Habanero sauce is quite hot. But we all thought the American Meat Loaf was awesome. Served with Cheesy macaroni and French Green beans with Caramelized Onions and Garlic. Enjoy
Ingredients
200 gr Ground chuck
200 Ground veal
200 Ground pork
(I only used 1 kg ground lamb)
2 whisked eggs
1 tsp Dijon mustard
1 cup milk
10 salticrax ground in the processor
4 tblsp Worcestershire sauce
1 grated onion
2 minced garlic cloves
½ grated red pepper
Fresh parsley (about 3 tblsp)
Salt and fresh pepper
1 tsp Cajun spice
1 tsp rosemary & Olive Spice
¼ tsp cayenne pepper
Method:
Mix everything together and combine.
Line a baking tray with baking paper and add the mince mixture and shape with your hands.
Refrigerate for 30 minutes.
TOPPING
Ingredients:
1 Tblsp Apple cider vinegar
¼ cup BBQ sauce
4 tblsp tomato sauce
1 tblsp Brown sugar
1 tsp Sriracha (Or any hot sauce – I used Habanero)
Method:
(Whisk everything together)
Pour over your prepared meat loaf and bake in a preheated oven at 170 degrees (I have a fan assisted oven) for an hour.
Recipe Source: The Kitchen – Food Network Channel
Adapted, tried and tested by: Melanie Kramar
FRENCH GREEN BEANS WITH CARAMELIZED ONIONS
Ingredients
300 gr French green beans
1 tsp stock powder (I used chicken)
1 onion, sliced into rings
3 garlic cloves, chopped
2 tblsp butter or ghee
1 tblsp olive oil
½ tsp salt
1 tsp sugar
1 tblsp white wine vinegar
Salt and black pepper
Method
Blanch green beans in pot of boiling water to which stock powder has been added until tender but still firm. Drain.
In the meantime, add ghee and oil to a pan.
Add onion and ½ tsp of salt and fry for about 5 minutes.
Add the garlic and fry another minute.
Add sugar and vinegar and tender and starts to caramelize.
Add the green beans and toss. Season with salt and crushed black pepper.
The macaroni I just cooked as directed, drained and made a normal cheese sauce with white and yellow cheddar cheese, mixed it with the macaroni, added chopped tomato and did not bake it.
Prepared, tried and tested by: Melanie Kramar
