The Mighty Meatloaf | Jamie Oliver
This is the ultimate meatloaf, right. Thisis something that I really love. Comfort
food at its best. This meatloaf is alwaysa winner with my lot.
Classically comforting and then rampedup a notch with pork and beef for flavour
and juicyness. Oozy mozzarella and ajacket a smoked bacon. All served with
aromatic fennel, lashings of gravy andmashed potato. Okay, first job, it's super
simple. Let's get the veg cooking. Throw aswig of olive oil into a large pan. Tear
up some fresh sage and rosemary. Then addtwo chopped onions and two carrots to
make a rich veggie base. A littlebit of seasoning. Slowly fry that on a
medium low heat for about 20-25minutes. Let it caramelize, let the
flavors sweeten and really intensify.Then we'll let it cool down and then
that will go in the meatloaf and it willmake all the difference. Next up, fennel.
The surprising star ingredient. I'm usingfour medium bulbs, sliced into wedges.
As you slow cook them or roast them theyjust become sweet and savory and have
depth of flavor.Absolutely beautiful. Lay the bulbs in
the bottom of a roasting pan. Add a fewchopped fennel tops for extra flavor and
season and drizzle with olive oil. Giveit all a good toss and then roast in the
oven for 30 minutes at 180 degreesCelsius, which is 350 Fahrenheit. So, the
fennel has been roasting. That's lookingvery nice this is cooled down right and
it's lovely and sweet and gorgeous. So,let's make the meatloaf, okay. And
meatloaf can be made out of any blend ofmincemeat but let's get really into it.
This is what makes it good or great toincredible. For the best flavor I'm using
a kilo of pork shoulder and one kilo ofbeef brisket. Add your cooled down veg and
200 grams of breadcrumbs toabsorb the juices and give the meatloaf
lightness. You alright?Do you want to do some cooking? Crack in
2 eggs, 2 teaspoons of whole grainmustard. And then, to take this meatloaf
to the next level, tear in a ball ofcreamy mozzarella. We've got the
seasoning, and the veg, and thebreadcrumbs soak up all the fat, and it's
juicy and delicious. But, then you getthese little bombs of mozzarella that are
gooey and sort of just gorgeous. With allthe elements added, it's all hands on
deck for the mixing. Points for keepingit in the bowl.
I know this is a problem for you keep itin the bowl. Make sure that all the
ingredients are evenly distributed. Sothat every bite will be layered with
flavour. Once mixed form it into a loafshape and lay it in your dish of half
roasted fennel. Now, we want to do more.We want to add more flavour. So, grab the
bacon, please Buddy. Crisscross the rashesof smoked bacon, leaving gaps so the rich
fat can kiss the meat. And the top can gocrispy and golden. Then to keep it nice
and juicy wet some greaseproof paper,cover and tuck it into bed.
Pop the meatloaf into the oven at 180 degreesCelsius or 350 Fahrenheit and roast it
initially for 30 minutes. Okay, so it'shad half an hour and it's basically
cooked now but without character. I wantto create an incredible sauce and
there's a really simple way to do that. Take 500mls of beef, chicken
or vegetable stock. Add a tablespoon of sun-dried tomato paste. Then, 2 tablespoons of black
currant jam and give it a good stir. So,all we do now is pour that over and like
any gravy all the sticky bits of thebottom of the tray will start to blend.
Really nice. Look at that. Finish byscattering some sage and rosemary. Rubbed
in a little olive oil, over the meatloaf.Then, pop it back into the oven for
another 45 minutes to let all thosegorgeous flavours come together. And this
is what you get ladies and gents. Look atthat. Lovely gravy, gorgeous golden
meatloaf. You know the point is we don'twant a dry meatloaf. So, if we look in
here it's juicy. Serve with fresh lightlyblanch greens, creamy mashed potatoes. So,
there you have it guys, a classic weekendcomforting meatloaf. Deeply flavored with
smoked bacon and mozzarella on a bed ofaromatic fennel swimming in gorgeous
gravy the ultimate centerpiece for afamily feast.
Absolutely comforting, delicious, deepflavour. Really nice. So, juicy and tasty.
The sweetness from the jam in thesauce is off the chart, good. And, then
the fennel.
"This is the Ultimate Meatloaf! Pork and beef with oozy mozarella - wrapped up in a jacket of smokey bacon! This comfort classic is the perfect centre piece for a family feast! Delicious! Friday Night Feast originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 www.channel4.com" Thanks for subscribing! : https://www.youtube.com/user/jamieoliver?sub_confirmation=1 Links from the video: Quick Steak Stir-Fry | Jamie Oliver https://www.youtube.com/watch?v=IYO7CLvh23U The Perfect Steak | Jamie Oliver https://www.youtube.com/watch?v=URW-3Kbb9D8 For more information on any Jamie Oliver products featured on the channel click here: http://www.jamieoliver.com/shop/homeware/ For more nutrition info, click here: http://jamieol.com/Nutrition x