Posted September 12, 2012on:
Today my partner and I will be cooking this
We found the recipie in ‘woman’s weekly how to cook absolutely everything’
I thought that the recipe seemed pretty awesome so I would like to share it with everyone.
Preparation time 20 minutes
Cooking time 50 minutes
1 small red capsicum (150g)
400g beef mince
150g sausage mince
1 medium Brown onion (150g) chopped finely
2 cloves garlic crushed
1/4 cup (25g) packaged breadcrumbs
1 egg, beaten lightly
1/2 cup (80g) coarsely chopped seeded green olives
1/4 cup coarsely chopped fresh basil
1 tablespoon coarsely chopped fresh oregano
8 bacon rashers (560g), rind removed, sliced thickly lengthways.
1/4 cup (60ml) water
1 tablespoon tomato paste
1 tablespoon red wine vinegar
2 tablespoons Brown sugar
1. quarter capsicum; discard seeds and membrane. Roast under grill or in very hot oven, skin side up, until blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes. Peel away skin; slice capsicum thinly.
2. Preheat oven to moderate (180c/160c fan-forced). Line 8cm x 25cm bar cake pan with plastic wrap. Lightly oil 25cm x 30cm swiss roll pan.
3. Using hand combine minces, onion, garlic, breadcrumbs, egg, olives and herbs in a large bowl. Press half of the meatloaf into bar pan. Lay capsicum strips over top, leaving 1cm border; press remaining meatloaf mixture over capsicum.
4. Turn bar pan onto swiss roll pan; remove plastic wrap from meatloaf. Cover top and sides of meatloaf with bacon, overlapping slices. Bake, uncovered for 15 minutes
5. Meanwhile make barbecue glaze.
6. Poor off any excess fat from meatloaf, brush with glaze; bake, uncovered for 25 minutes or until meatloaf is cooked through. Stand 10 minutes before serving.
Barbecue glaze: combine ingredients in small saucepan; bring to boil. Reduce heat, simmer, uncovered for 5 minutes.
This is the finished meatloaf my partner and I cook, we are going to eat it with mash potato.
Per serving: 35.3g total fat (13.7g saturated); 2633kj (630cal); 20.6g carbohydrate; 56.6g protein, 2.6g fibre.