Monday, 26 August 2013

Spinach and Mushroom Stuffed Meatloaf

I have always wanted to make meatloaf but only ever seen recipes that call for combinations of meat rather than just beef or just turkey etc. So when I found one for all beef I knew what I was doing with the last portion of mince in my freezer. This was delicious, lovely and juicy and moist and lots of flavour too. I'm definitely going to have to attempt more meatloaf!

Spinach and Mushroom Stuffed Meatloaf (from Samatha's Suppers)
(Serves 4)

slices bread, crusts removed and diced
1 tbsp milk
500g lean steak mince
salt and pepper
good pinch dried mixed herbs
2 tbsp Worcester sauce (plus 1 extra tsp for glaze)
2 tbsp tomato ketchup (plus 1 extra tbsp for glaze)
1 egg, beaten
1 medium onion, roughly chopped
1 clove garlic
6 mushrooms, thinly sliced
5 balls frozen chopped leaf spinach
1 level tsp mustard powder

In a small bowl mix together the diced bread and milk. Allow to soak for a minutes

Add the mince to a mixing bowl along with seasoning, herbs, Worcester sauce, ketchup and beaten egg.
In a food processor or chopper add the bread mixture, onion and garlic. Blitz until fine. Add this to the meat mixture. Using your hands mix and squish the mixture until combined well.

Meanwhile, in a frying pan add a little oil and pan fry the mushrooms for a few minutes, add the spinach and seasoning. Cook gently for 5 minutes. Remove, set aside and cool slightly.
In a lightly greased small loaf tin add half the meat mixture. Place the spinach and mushrooms filling on top and spread evenly. Keep a little gap around all sides.

Add the remaining meat mixture on top and level out. Cover with foil and chill until required.

Pre-heat the oven to 150 C / Gas 2. Place the loaf tin (keep foil on) to a baking tray and pour around boiling water to come up approx 3cm. Bake in the oven for 90 minutes.

Meanwhile in a tea cup combine the reserved ketchup, Worcester and mustard powder. Remove meatloaf from the oven. Carefully remove the foil and spread the ketchup mixture along the top. Place back in the oven and cook for another 30 minutes.

Remove from the oven and allow to rest for 5-10 minutes. Turn out onto a chopping board and gently slice into 4 generous portions.

From time to time check the oven to ensure enough water in the baking tray. You may also have to drain some water from the meatloaf itself.

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