Graysor here is my recipe. You can tweak it to suit or simplify. I usually prepare the mixture in the morning (in fridge). Double up the quantities for your party of 10 to make two meatloafs which can be placed side by side in an oven tray.
Serves 6
1 tbsp oil
1 onion, finely chopped
2 garlic cloves, finely chopped
300g spinach leaves
100g parsley
2 tbsp ketchup
1 tbsp balsamic vinegar
600g lean minced beef
100g grated Chorizo (or finely chopped)
50g fresh-ish breadcrumbs (can scoop inside of a baguette, crust could then be served on the side with ML)
Packet breadcrumbs for coating
1 eggs
50ml plain yoghurt or milk
1/4 tsp freshly grated nutmeg
2 tsp mustard powder
2 tbsp Worcestershire sauce
1 tsp salt, or to taste
1/2 tsp arrabbiata seasoning or chilli flakes
1 tbsp sweet paprika
Black pepper
10 rashers of bacon
For tomato gravy
1&half tins of chopped tomatoes
1 small jar of char grilled Red peppers
1/2 tsp Arrabbiata seasoning or chilli
1 tbsp Worcestershire sauce
1 OXO cube beef stock
Heat the oil in a frying pan over a medium heat and add the onions, turn down the heat to soften (10 minutes), then add the garlic &. Cook, stirring regularly, for another few minutes, then set aside.
Heat the oven to 180C and line a rimmed baking dish with foil. Wash the spinach & parsley, then put in a large, lidded pan over a medium heat, cover and cook, shaking the pan occasionally until it has wilted – this should only take a few minutes. Drain, rinse under cold water and squeeze out as thoroughly as you can & chop. Mix together the ketchup and balsamic vinegar in a bowl.
Put the minced meats in a large mixing bowl with the fresh breadcrumbs, spinach and onion, but don’t wash the onion pan yet. Whisk together the eggs, yoghurt or milk and seasonings, plus a generous amount of pepper, then combine with the meat using your hands. Knead the mixture well.
Lift the mixture on to your baking sheet and shape into a loaf (wet hands are the best tool for this). If stored in fridge from earlier take it out 60m in advance. Sprinkle breadcrumbs to cover the meatloaf evenly and place in oven.
After 20m brush with the ketchup glaze, then bake for a further 20 minutes. After a further 20m cover the meatloaf with bacon (optional) and give it a final 20m in oven so total cooking time is 60m.
For tomato gravy, place the tin tomatoes & chopped red pepper in a blender, add seasoning and once all is liquified pour in a saucepan, bring to boil and add OXO cube (mixed in half a cup of hot water) to the gravy & mix. Simmer the gravy for a few minutes, can add a bit more hot water if too thick.
Remove from the meatloaf from oven and allow to cool for 20 minutes before slicing and then serve with tomato gravy on top as well as a sprinkle of chopped parsley. We like to pick off the bacon before slicing the meatloaf.