Appearing tonight........MEATLOAF!

Meatloaf Monday's!

Meatloaf is very popular around the world........probably as much as that well known singer!

With 28 different countries having meatloaf in some shape or form in the top ten of family favourite meals, it comes as no surprise that Ireland is no exception! meatloaf is right up there with stew and bacon and cabbage.

In times gone by meatloaf was usually the preserve of the working poor or servant classes as it was a dish that could be bulked out with other ingredients to make the little bit of meat they could afford, stretch that bit further.
Using the cheapest cuts of meat, which had a high percentage of fat, it was popular to add stale bread, old crackers, oatmeal or other grains along with herbs or spices to make what can be a very tasty, wholesome and surprisingly healthy dish.



American style meatloaf, which is the one I grew up with, always had tomato ketchup added the mix or another version is with a tomato sauce or bar-be-que sauce slathered on top for the last 15 minutes of cooking giving a tasty crust.
In Ireland the tradition is to leave the meatloaf plain but serve it up with a rich onion gravy, mashed potatoes and cabbage greens on the side.....delish....and don't forget the mustard!

Meatloaf is one of the easiest dishes to make and there's not much you can do to ruin it unless you leave it in the oven for hours and burn it!
Normally it is eaten hot but if you leave it to go cold you can slice it down and have it as an alternative sandwich filling.
I enjoyed many a cold meatloaf sandwich for my school lunch and even today I still enjoy it..... a toasted ciabatta roll, spread with mayonnaise, a little wholegrain mustard, a nice thick slice of meatloaf, some shredded cos lettuce, a few slices of pickled gherkin, a dollop of onion chutney and away you go.......I can taste it already!

Mom's Pork & Apple Meatloaf

This recipe will feed 4 people very comfortably with enough left over to have in a sandwich the next day.
I prefer to use either minced pork shoulder or butt for the little extra fat these cuts contain, also they are usually cheaper than loin which does not make a good meatloaf at all, but you can ask your butcher to recommend something. 

Minced pork on its own would be very boring so I like to add some apple and a little fresh sage, then for spice I add some chopped chorizo or other cured flavorful sausage like salami, then as you slice through the moist meatloaf you get lovely nuggets of tastiness!

you will need: 

2 medium white onions

olive oil - not extra virgin

500 g minced pork

2 teaspoon freshly chopped sage or 1 of dried sage

100 g wholemeal breadcrumbs

100 g chorizo/cured sausage/salami

100 g grated sweet eating apple

sea salt, fresh milled black pepper

200 g peeled carrots
gravy powder or mix of your choice

a deep casserole pot with a tight fitting lid

How to:

• cut the carrots into nice thick sticks or chunks and place in the casserole pot
• peel and slice half of an onion and add to the pot too
• cut the chorizo into small dice and set aside
• finely dice the other half of the onion,
• heat a little oil in a pan and gently cook the diced onion until soft, set aside to cool
• place the minced pork in a deep mixing bowl, add the cooled onion, breadcrumbs, diced chorizo, sage, and season liberally
• peel and grate the apple and add to the mix......we leave this to the last minute, if you grate your apple to soon it will turn brown
• mix everything together really well.....go on get in with your hands and smush it all around......yes 'smush'......
• when all the ingredients have come together nicely, use your hands to shape it into an oblong or loaf shape, now place your loaf on top of the vegetables in the casserole dish
• add 1 pint of cold water, put the lid on and put in a pre heated oven at 160 degrees centigrade
• cook for approx 1 hour or until the meat juices run clear when the loaf is pierced 
• while the meat is cooking, slice the other onion and fry in a little olive oil until soft and nicely browned, we will add this onion to the gravy later on.
• when the loaf is cooked, remove from the casserole and place on a baking sheet and keep warm
• turn up the oven to 200 degrees, put the meatloaf back into the oven for another 15 minutes or so to give it a nice brown crust.
• while the loaf is browning add a little more water to the juices and carrots in the casserole pot to make enough gravy for 4 people, bring to the boil and thicken with gravy powder or gravy mix, add the cooked sliced onions
• remove the meatloaf from the oven and serve in nice thick slices with the carrots and onion gravy

Meatloaf goes best with mashed potatoes although some people enjoy it served on a thick slice of bread to help soak up the gravy, but you can't beat the old potatoes.......it is the Irish version after all!

One doesn't have to serve cabbage with it of course, I love it with a nice carrot & parsnip mash, or with some mashed swede (turnip to Irish people) fried up with a little smoked bacon.......I will no doubt add the recipe for that at a later date!