Meatloaf with Chunky Tomato Compote and Buttered Baby Potatoes
Meat Loaf is a great favourite of mine and this particular combination is lovely as the chunky tomato compote acts as an unusual accompaniment.
4 people
50 minutes
20 minutes
Ingredients
- 2 - Bacon Rashers From the Butcher Counter
- 1 - SuperValu Onion diced
- 550 g SuperValu Quality Irish Round Steak Mince
Buttered Baby Potatoes
-
16
-
SuperValu Baby Potatoes
Chunky Tomato Compote
-
1
-
Green Pepper
diced
-
6
-
Mushrooms
quartered
-
400
g
SuperValu Chopped Tomatoes
-
1
-
SuperValu Onion
diced roughly
From the Store Cupboard
-
1
-
Fresh Egg
-
25
g
SuperValu Butter
-
1
tsp
SuperValu Dried Mixed Herbs
-
75
g
SuperValu Fresh Breadcrumbs
-
0
-
SuperValu Olive Oil
-
2
tsp
SuperValu Sugar
-
0
-
SuperValu Whole Black Peppercorns
-
1
tbsp
Tomato Ketchup
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4
- Combine together the minced beef, dried mixed herbs, onion, garlic and egg in a large bowl and mix well
- Add in the tomato ketchup and mix well
- Mould the mixture into a cylindrical shape
- Place a piece of tin foil on the work surface, place a piece of baking parchment on top of that and transfer the meat loaf to the middle of the parchment paper
- Lay two rashers across the top of the meatloaf to prevent it (the meatloaf) from getting too crisp
- Then wrap tightly with the parchment and tin foil and place the parcel onto a flat baking tray Pop the meatloaf into the preheated oven for 30 minutes
- After 30 mins, carefully peel back the parchment paper and tin foil, and return to the oven for a further 15-20 minutes
Chunky Tomato Compote
- Meanwhile heat a medium sized saucepan with a little oil
- Add in the onion, mushrooms and green pepper and sauté gently until softened
- Sprinkle in the sugar and allow this to soften
- Add in the chopped tomatoes and allow this to bubble up
- Cook gently for 10-12 minutes. Season lightly
- This compote can be served either hot or cold
Buttered Baby Potatoes
- Place the baby potatoes into a pot of water and allow to come to the boil
- Reduce the heat and simmer for approximately 15 minutes or until the potatoes are tender
- Strain off the water, return the potatoes to the saucepan, add the butter and salt and pepper and allow to steam for a further 3-4 minutes
- Shake the pan lightly to ensure the potatoes are fully coated
- Serve with buttered baby potatoes and chunky tomato compote
