MEATLOAF WITH PICKLED ONION RINGS

INGREDIENTS

600g minced beef

600g minced Pork

100g minced bacon

3 Garlic cloves crushed

1 tablespoon salt

2 teaspoons fennel seeds

2 teaspoons chilli flakes

50g butter

3 onions finely chopped

75g fresh breadcrumbs

1 egg beaten

2 teaspoons Tabasco

2 teaspoons Worcestershire sauce

1 tablespoon creamed Horseradish

2 tablespoons sage finely chopped

2 tablespoons parsley finely chopped

1 tablespoon thyme

Salt

For the meatloaf glaze

70g tomato ketchup

2 teaspoons creamed Horseradish

1 teaspoon Tabasco

1 teaspoon Worcestershire sauce

Half teaspoon salt

Half teaspoon ground white pepper.

PICKLED ONION RINGS

METHOD

Place the minced meats in a bowl. Add the garlic, salt, fennel seeds and Chilli flakes. Work the mixture with your hands, until well combined. Cover and refrigerate overnight.

When you’re ready, melt the butter in a pan over a medium heat, add the onions and a pinch of salt. Cook gently for 15 minutes, stirring from time to time until soft and translucent. Leave to cool.

Add the onions to the meat bowl, along with the breadcrumbs, egg, Tabasco, Worcestershire sauce Horseradish, sage, parsley and thyme. Mix again until combined.

Line the bottom and sides of a 900 g loaf tin with Parchment paper. Add the meat, plush well done to ensure in fills the corners. Smooth the top with a wet spoon. Leave to rest in the fridge for an hour.

Preheat the oven to 160C. Start the onion rings.

Place the loaf tin on a baking tray and bake for an hour. When the loaf starts to form a light crust on top, take it out. Mix the glaze Ingredients and brush them over the top. Put it back into the oven to cook for a further 15 minutes until it’s glazed and golden. Remove from the oven and leave it to cool while you get the onions ring.

Serve with the onion rings and a gravy of your choice.

Original recipe Best ever dishes Tom Kerridge