Green Onion Seasoning, Liquid Beef Stock, Salt Reduced Garlic & Herb Seasoning, Sun-dried Tomato Pesto, Barbeque Marinade, Potato Spice
You will need
¾ cup (180 ml) grated cheddar cheese
2 T (30 ml) canola oil
1 medium onion, finely chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
2 x 25 g Ina Paarman’s Liquid Beef Stock
2 T (30 ml) finely chopped parsley
1 T (15 ml) Ina Paarman’s Salt Reduced Garlic & Herb Seasoning
500 g lean beef mince
1 T (15 ml) gelatine powder
4 T (60 ml) Ina Paarman’s Sun-dried Tomato Pesto
1 egg, lightly beaten
½ cup (125 ml) fresh white breadcrumbs
½ cup (125 ml) Ina Paarman’s Barbeque Marinade
4 – 6 unpeeled potatoes, cut into wedges
1 onion, peeled and cut into wedges from top to bottom
2 t (10 ml) Ina Paarman’s Potato Spice
olive oil
Method
Spread the grated cheese out on a plate and leave it in the freezer to firm.
Adjust oven rack to one slot below middle position. Preheat the oven to 180°C. Place an oval plate on a larger piece of heavy duty foil and roll the foil up around the plate to form a rim.
Remove the plate.
Put the foil on a trivet or wire rack and poke draining holes into it with a sosatie stick, as illustrated in video. Sauté the onion pre-seasoned with Green Onion Seasoning in the canola oil until completely soft and lightly browned. Add the two sachets of undiluted Liquid Beef Stock. Add the parsley and Garlic & Herb Seasoning. Leave to cool.
Use a medium size mixing bowl and add the mince, sprinkle the gelatine powder over. Add Tomato Pesto, egg, breadcrumbs and the onion. Mix lightly with a knife. Crumble the frozen cheese into the mixture and lightly mix it in. Shape the mince into a domed oval loaf ± 4 cm high and transfer it to the prepared foil. Coat the top generously with half of the Barbeque Marinade.
Cut the potatoes lengthwise into wedges and place them in a roasting pan. Tuck the onion, cut into small wedges, in-between the potatoes.
Season generously with Potato Spice and drizzle with olive oil.
Place the trivet, with meat loaf on, over the potatoes.
Bake for 35 minutes. Re-baste the top of the loaf with the remaining Barbeque Marinade and bake for another 10 minutes.
Turn the oven up to 200°C. Remove the rack with meat loaf and allow it to rest, lightly covered, while browning the potatoes for another 10 – 15 minutes at the higher temperature.
Remove the potatoes and onions.
To make the gravy add ± 2 T (30 ml) Ina Paarman’s Gravy Powder to 2 cups (500 ml) of water and bring to the boil and serve with the meat loaf.
