Immense Meatloaf Jamie Oliver Recipes

DJ BBQ'S WORLD'S BEST MEATLOAF

Steps:

• Set up your barbecue for the heat canyon technique (place the coals on opposite sides of the barbecue to make two heat walls - this will create sections of hot, direct heat on the sides, with an indirect, cooler area in the middle to ensure your meat gets consistent heat throughout the cook). Place a drip tray inside the middle of the barbecue. Cover with the lid and allow to heat up like an outdoor oven - you want a temperature of around 160°C/320°F.
• To make your sauce, combine the BBQ sauce and ketchup with a few drops each of Tabasco and chilli sauce, then set aside. Finely dice the onion, pepper and carrot, then put into a large bowl with all the mince, the garlic, bay, Worcestershire sauce, breadcrumbs, salt and pepper. Beat the eggs and add to the mixture, then use your hands to scrunch and mix it all together. Grate in half the cheese (if using), and scrunch to combine.
• Remove the mixture to a clean work surface and shape into a rectangular loaf (roughly 25cm in length). Using the handle of a wooden spoon, make four diagonal indents (roughly 1cm deep) into the top of the loaf at 3cm intervals, then pour over half the sauce. Place the meatloaf on a big piece of tin foil or in an old roasting tray, then place on the middle of the barbecue. Cover with the lid and cook for 1 hour to 1 hour 15 minutes, or until cooked through. Grate and sprinkle over the remaining cheese (if using), and continue cooking for a minute or so with the lid on, until melted. Remove to a board to rest for around 10 minutes, then slice it up and serve drizzled with the remaining sauce. Cheers, Grandma!

MEATLOAF

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Trim each fennel bulb and chop into eight wedges, then place in a large roasting tray, drizzle with oil, season with sea salt and black pepper and roast for 30 minutes.
• Meanwhile, peel and dice the onions and carrots, place in a large pan with 1 tablespoon of oil on a medium-low heat and cook for 20 minutes, stirring occasionally.
• Pick the herb leaves, finely chop half of them and add to the veg pan, saving the rest for later.
• Leave the veg to cool completely, then tear in the mozzarella and add the breadcrumbs, minced meat, mustard, eggs, and a good pinch of sea salt and black pepper. Scrunch and mix well, then shape into a loaf.
• Make a space in the middle of the fennel tray and sit the meatloaf in the centre. Criss-cross the smoky bacon over the meatloaf, drizzle with a little oil, then cover the tray with tin foil.
• Roast for 30 minutes, then remove from the oven and discard the foil.
• Mix the chicken stock, jam and tomato purée together in a jug until smooth, then pour into the tray. Toss the reserved herbs with a little oil and scatter into the tray, then return to the oven for a final 45 minutes, or until cooked through.
• If the juices need thickening at this stage, simply put the tray on the hob to reduce for a few minutes, until they're the consistency of your liking, skimming away any fat from the surface, if needed.
• Serve the meatloaf, sweet fennel and juices with mash and seasonal greens.

OUR FAVORITE MEATLOAF

Steps:

• Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
• Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
• Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
• Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60-75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
• Do Ahead
• Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.

IMMENSE MEATLOAF - JAMIE OLIVER

Steps:

• Heat oven to 425 F. Chop one onion, fry in pan and olive oil about 15 mins until soft and golden. Put onion, meat, crumbs, red pepper flakes in food processor, add egg, half the thyme leaves, season with S&P, pulse till mixed completely, transfer to cooking pan, lay bacon on top of meatloaf and cook in oven for 30 minutes, basting with the bacon renderings at bottom of pan. While the meatloaf is in the oven, chop the remaining onions, add olive oil to fry pan, add onions, garlic, chilies, remaining thyme leaves, cumin seeds, fennel seeds, paprika, cloves and cook on medium heat until soft, about 10 mins. Transfer this mixture to a mixing bowl, grate in orange zest, squeeze in juice, add apple juice, sugar, balsamic, ketchup, worch sauce, mustard blend with a hand mixer till semi smooth, then put back in fry pan on medium heat and allow it to thicken about 10 minutes. Pour this thru a strainer into another bowl, then baste this all over the meat loaf and return to the oven for about 20 minutes or until internal temp of 165 F is reached. Keep basting the meat loaf as it cooks, serve with mashed potatos and veg of choice. not super healthy because of the bacon, but super tasty because of the bacon. Enjoy!