Pot-Roast Meatloaf

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♼ Recipe origin is unknown. Pot roast meatloaf recipe, recipe Rating: 4.6
Number of votes:93

If you can use a knife and stir a pot, you can make this delicious comfort food. “I used to make this a lot for staff dinners at the restaurant,” Jamie says.
Ready in: 1 hour 10 mins

Ingredients

Serves: 6

• 2 medium onions
• 2 tbsp olive oil
• pinch salt
• pinch ground pepper
• 1 level tsp ground cumin
• 1 heaped tsp ground coriander
• 12 plain crackers, like saltines
• 2 tsp dried oregano
• 2 heaped tsp Dijon mustard
• 1 lb ground beef
• 1 large egg
• 2 cloves garlic
• 1/2 – 1 fresh red chile (depending on taste)
• 1 tsp smoked paprika
• 2 tbsp Worcestershire sauce
• 1 15-oz can of garbanzo beans, drained
• 2 14-oz cans of diced tomatoes
• 2 tbsp balsamic vinegar
• 2 sprigs fresh rosemary
• 12 slices smoked bacon
• 1 lemon

Preparation method

Prep: 15 mins | Cook: 55 mins

1. Preheat the oven to full whack (475 F). Peel and finely chop one of the onions — don’t worry about the technique, just chop away until fine.
2. Place in a large frying pan on medium high heat with 2 lugs of olive oil and a pinch of salt and pepper. Add the ground cumin and coriander. Fry and stir every 30 seconds for around 7 minutes or until softened and lightly golden, then put into a large bowl to cool.
3. Wrap the crackers in a kitchen towel and smash up until fine, breaking up any big bits with your hands. Add to the bowl of cooled onions with the oregano, mustard, and ground beef. Crack in the egg and add another good pinch of salt and pepper. With clean hands, scrunch and mix up well.
4. Move the meat mixture to a board, then pat and mold it into a large (American) football shape. Rub it with a little oil. You can either cook it straight away or put it on a plate, cover, and place in the refrigerator until needed. Place the meatloaf in a Dutch oven-type pan or baking dish, put it into the preheated oven, and turn down the temperature immediately to 400 F. Bake for half an hour.
5. To make your meatloaf sauce: Peel the other onion and chop into 1/4-inch pieces. Peel and slice the garlic. Finely slice the red chile. Place the onion, garlic, and chile in a large pan on a medium high heat with 2 lugs of olive oil, the paprika, and a pinch of salt and pepper. Cook for around 7 minutes, stirring every 30 seconds until softened and lightly golden.
6. Add the Worcestershire sauce, garbanzo beans, tomatoes, and balsamic vinegar. Bring to a boil, then turn the heat down and let it slowly simmer for 10 minutes. Taste the sauce and season with salt and pepper if needed.
7. To finish off and serve your meatloaf: Pick the rosemary leaves off the woody stalks and put them into a little bowl. Remove the meatloaf from the oven and pour all the fat from the pan over the rosemary leaves and mix up well. Spoon your sauce around the meatloaf. Lay the slices of bacon over the top of the meatloaf and sauce. Scatter over the rosemary leaves. Put the pan back in the oven for 10 to 15 minutes, until the bacon turns golden and the sauce is bubbling and delicious. Serve with a mixed leaf salad and some wedges of lemon for squeezing over — this will add a nice sharp twang.Tip