Giving the old girl a face lift.

The weather is about to turn. Open up all the windows.... let the fresh air in, welcome back the top sheet for bedtime and embrace the use of the oven again. l intend on christening the occasion with Meatloaf.  Gather up the last crop of herbs from the garden and whisk up one of my favourite hearty suppers with a little tweaking. The old girl needs a face lift.


Preheat the oven 350. Grease 2 loaf pans.

Wet Ingredients

Dice 1 large onion

Press 4 Garlic cloves

3 Large free range eggs

1/2 Cup Milk or any other alternative milk ( Rice, Almond, Soy,Coconut)

2 Tb Dijon Mustard

2 Tb Hot chili Sauce ( l like to use Sriracha but anything works)

Dry Ingredients 

1 Pnd Ground Chuck

1/2 Pnd ground Veal

1/2 Pnd sweet Italian sausage casing removed

Small handful chopped Marjoram

Small handful chopped Thyme

Small handful chopped Parsley

Tspn each Salt and Pepper

1 Cup breadcrumbs ( l use Spelt bread given my wheat allergy and think it also makes it less heavy, you can use any bread though)


Mix all wet ingredients together, then mix wet with dry.

Very loosely push into 2 loaf pans taking a fork to rough up the top surface ( this will make little craters for the glaze to hubble and bubble in).


1/2 Ketchup

4 Tb Brown Sugar

4 Ts Cider Vinegar

Take the glaze and pour over the top of the meatloaves.

Pop in the oven on a baking sheet for 1 hour, letting it rest 15 mins out of he oven before slicing up.  My rule of thumb is...if you can smell it, its ready.  Safer route - internal temp should read 160 with meat thermometer.

Fix up some fluffy buttery mash, and sauted broccolini with garlic. A glass of Rioja or Spanish Grenache to pick up on the hot sauce and herbs for good measure.

Let me know how you get on, and share your tweaks/wine choices please.

Hello Autumn! Welcome back....

Beth GibsondeliciousComment