Saturday, August 18, 2012

Parsley and Chive Meatloaf

Some of you may think I have gone slightly barmy.  Yes.  This is a meatloaf recipe.  

I feel rather deeply that there is some space for the mighty meatloaf in the culinary world.  When done well this little underestimated of loafs can actually come up trumps!  For the next few weeks I am going to give some love to the maligned meatloaf... join me in the celebration and take a may be surprised!

Parsley and Chive Meatloaf


  • 4 to 6 rashers bacon, rinded
  • 1 kg minced topside
  • 4 eggs
  • 2 cloves crushed garlic
  • ½ cup fresh chopped parsley
  • ½ cup fresh snipped chives
  • salt and pepper to taste
  • ½ cup grated gruyere cheese
  • 60g ham, diced
  • 1 tomato, peeled and chopped
  • 2 hard-boiled eggs, chopped

Preheat oven to 180 celcius.  Stretch each bacon rashers, with the back of a knife.  Line a  loaf tin with bacon rashers, leaving enough at the side to fold over and cover the top.

Combine the beef, eggs, garlic, parsley and chives and mix well. Season.

In a separate bowl, combine cheese, ham, tomato and hard boiled egg, mix well.

Place half the beef mixture into the prepared tin, smooth the surface.  Place cheese mixture down the centre of the beef and cover with the remaining beef mixture.  Pat to a flat surface and fold bacon over to cover.  Cover with securely tied foil.

Cook in a bain marie in preheated oven for 1 ½ hours.  If serving hot turn out immediately; if serving cold allow to stand fro 15 minutes before turning out.

Cocinar, comer y ser feliz!

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