Meatloaf Madness

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Homemade Meatloaf with Sautéed Garlic Greens

Ingredients:

Meat

500g sausage meat
700g lean beef mince
1 onion, small dice
4 cloves garlic, fine dice
1 carrot, finely grated
1 tbsp. fresh marjoram
1 tbsp. fresh thyme
1 tbsp. fresh parsley
3 tbsp. Worcester sauce
1 egg. lightly beaten
salt
pepper

Topping

80g rolled oats
1/4 c brown sugar
1/2 c tomato sauce

Garlic Greens
1 tbsp. oil
1/2 head broccoli, cut florets into 1/4 pieces
1 handful of green beans, remove ends
4 bok choy leaves, sliced
2 cloves garlic, crushed
1/4 cup water

2 medium golden kumara, boiled and mashed with 50gm butter 50ml milk, salt and pepper. Plus 1 tbsp. fresh chives.

 Method:

  1. Pre-heat oven to 180 degrees.
  2. Grease loaf or rectangle oven proof dish lightly with butter.
  3. In a large bowl combine sausage meat, mince, diced onion, garlic, grated carrot, finely chopped herbs, salt, pepper and beaten egg. Mix together with your hand until well combined.
  4. Press meat mix into  grease oven dish. Pat down evenly.
  5. In a separate bowl combine oats, brown sugar and tomato sauce. Mix until a paste has formed. Spread over meat mix evenly.
  6. Bake in the oven for 45-50 minutes until golden at the edges and cooked. (it will shrink slightly with cooking.)
  7. Remove from oven and allow to sit for 5 minutes.
  8. Pre-heat wok or fry pan on high add oil followed by broccoli and garlic. cook for 2 minutes until slightly starting to brown. Add green beans and cook for 1 minute, add water and cook on high for a further 2 minutes, add bok choy toss gently.
  9. Remove from heat and place in serving bowl.
  10. Slice meatloaf and serve with the garlic greens and kumara mash.

Serves: 4-6 people

 

 

 

 

Ingredients  nice and cheap!

Ingredients nice and cheap!

In a large bowl combine sausage meat, mince, onion, garlic, carrot, Worcester sauce, herbs, salt, pepper and 1 beaten egg.

In a large bowl combine sausage meat, mince, onion, garlic, carrot, Worchester sauce, herbs, salt, pepper and 1 beaten egg.

Mix together, best done with your hand for even mixing.

Mix together, best done with your hand for even mixing.

In separate bowl combine oats, brown sugar and tomato sauce.

In separate bowl combine oats, brown sugar and tomato sauce.

Stir together to form a paste type consistency.

Stir together to form a paste type consistency.

Butte a loaf or rectangle baking dish with butter, pat down meat mixture evenly.

Butte a loaf or rectangle baking dish with butter, pat down meat mixture evenly.

Top meat with oat topping evenly, bake for 45-50 minutes until puffed and cooked.

Top meat with oat topping evenly, bake for 45-50 minutes until puffed and cooked.

Prep green vegetable for sautéing.

Prep green vegetable for sautéing.

Heat 1 tbsp. of oil over a high heat in a wok or fry pan.  Add garlic and cook for 2 minutes.

Heat 1 tbsp. of oil over a high heat in a wok or fry pan. Add garlic and cook for 2 minutes.

Once starting to brown add in green beans cook for 1 minute.

Once starting to brown add in green beans cook for 1 minute.

/followed by 1/4 cup water. Cook for 2 minutes stirring over high heat.

/followed by 1/4 cup water. Cook for 2 minutes stirring over high heat.

Add sliced bok choy and toss gently.

Add sliced bok choy and toss gently.

Remove from heat after a minute or so and place in serving bowl.

Remove from heat after a minute or so and place in serving bowl.

Remove from oven, allow to stand for 5 minutes. (it will shrink a small amount during cooking.

Remove from oven, allow to stand for 5 minutes. (it will shrink a small amount during cooking.

Serve with creamy chive mashed golden kumara, sautéed greens and that stunner of a meatloaf.

Serve with creamy chive mashed golden kumara, sautéed greens and that stunner of a meatloaf.

Enjoy!

Enjoy!

Kumara and Beef Slow Cooker

 

 

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker

As winter looms closer and the weather out side isn’t the nicest, its great too come home to a dish already cooked and the house smelling amazing. On a cold and busy day last week I pulled out the slow cooker and created this tender slow cooked meal. Rich beef alongside naturally sweet kumara and carrots with a flavorful gravy. This is an affordable recipe and I hope you try it out, its one that’s worth having in your recipe collection.

Kumara and Beef Slow Cooker

Ingredients:

1 cup carrot, rinse leave skin on and 2cm dice
2 cup kumara, rinse leave skin on and 3cm dice
2 small red onions, diced
4 cloves garlic, crushed
2 tbsp. olive oil
1 tbsp. butter
1 orange zest and juice
1 tbsp. fresh thyme
1 tbsp. fresh rosemary
850gm beef blade steak, remove fat and cut 3cm dice
1/4 cup flour
1 tsp. salt
3/4 tsp. pepper
4 tbsp. Worchester sauce
1 tbsp. balsamic vinegar
1 1/2 cup vegetable stock
1 1/2 tbsp. cornflour

 

Method:

  1. Turn on slow cooker to either low or high, check the bottom of the recipe for cooking times and temp.
  2. Heat a heavy based fry pan over a medium heat at 1 tbsp. of oil followed by onions, garlic, thyme and rosemary. plus a good pinch of salt and pepper.
  3. Once the onion mix has started to brown add zest and juice of the orange and tip into the base of your slow cooker.
  4. Add stock to the hot fry pan, this will deglaze it and remove all the tasty flavour stuck to it. Add this to the slow cooker.
  5. Remove fat from beef and cut into 3cm chunks.
  6. In a snap lock bag combine the flour, salt and pepper mix well. Add diced beef and coat with the flour mix. (give it a good shake)
  7. Dust of excess flour this will burn when browning.
  8. Heat fry pan to a medium heat add 1/2 tbsp. oil and 1/2 tbsp. butter, add beef and brown both sides add to the slow cooker. ( I did this in 2 batches so the beef didn’t stew.)
  9. Add Worchester sauce and balsamic vinegar to the slow cooker give it a light stir, place the lid on and cook.
  10. Combine corn flour with 2 tbsp. cold water stir and make a slurry, add this to your slow cooker in the last 30 minutes to thicken up the sauce into a glistening gravy.
  11. Turn slow cooker onto warm while you cook either some rice, mashed potatoes or serve with dumplings and your fave green veges.

Ive served mine with a side of brown rice, red quinoa and homemade walnut parsley pesto.

Serves: 4-5

Cooking times and Temps.

Low – Cook for 8 hours

High – Cook for 4 hours

Leaving skin on your vegetables helps retain nutrients and vitamins.

Leaving skin on your vegetables helps retain nutrients and vitamins.

 

Brown onions, garlic, rosemary and thyme.

Brown onions, garlic, rosemary and thyme.

 

Add orange zest.

Add orange zest.

 

Add stock and deglaze the pan, add to the slow cooker.

Add stock and deglaze the pan, add to the slow cooker. 

 

Remove fat from beef and cut into 3cm dice.

Remove fat from beef and cut into 3cm dice.

 

Lightly coat diced beef in seasoned flour mix.

Lightly coat diced beef in seasoned flour mix.

Add browned meat to slow cooker.

Add browned meat to slow cooker.

Stir and cook on low for 8 hours or high for 4 hours.

Stir and cook on low for 8 hours or high for 4 hours.

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker served mine with a side of brown rice and red quinoa and walnut parsley pesto.

Kumara and Beef Slow Cooker served mine with a side of brown rice and red quinoa and walnut parsley pesto.

 

I hope you all enjoy this recipe!

 

The Kumara take OVER!

The Kumara take over

The Kumara take OVER!

It’s not only the potato that you can bake and stuff with skin on. The Golden Kumara is a delicious alternative to your common stuffed potato ,  when baked with the skin on the kumara turns into a heavenly soft center full of a natural sweetness.

I’ve served mine layered with sautéed red capsicum and a succulent browned beef mince coated in Egmont cheese, finished under the grill and drizzled with a garlic and rosemary balsamic reduction, fresh basil leaves. The sweet tangy flavours of the balsamic reduction pared alongside the rich beef and sweet kumara so together like potato and gravy, a match made in heaven.

 All you have to do is pre-heat your oven to 180 degrees fan bake, wash kumara to remove unwanted soil and bake whole in a roasting dish for 1 hour until you can push a knife easily through the kumara. Make a cut along the to and pull apart slightly to make a cavity, fill with you desired topping , finish with cheese and grill for five minutes.

A tasty mid-week dinner

If you would like my recipe  for; Golden baked Kumara stuffed and layered with sautéed red capsicum and a succulent browned beef mince coated in Egmont cheese, finished under the grill and drizzled with a garlic and rosemary balsamic reduction, fresh basil leaves.

Comment below!