Mike Van de Elzen: Great Meatloaf

Great Meatloaf 

Cook time: 1 hour 

Prep time: 30 minutes 

Serves: 6-8

1 white onion, finely diced  

500g pork mince  

500g beef mince  

1 ½ cups grated courgettes 

2 cloves garlic  

½ tsp white pepper  

1 tbsp Dijon mustard  

1 cup breadcrumbs  

½ milk  

2 tbsp vegetable oil  

1 egg  

6 tbsp grated Parmesan  

8 slices Parma ham or thin bacon  

½ cup roughly chopped parsley, thyme and rosemary

To serve - homemade tomato sauce, grated parmesan cheese, keep a little bit of parsley for garnish

Preheat oven to 180*.

Combine the breadcrumbs and milk and allow to soften. Heat a fry pan and slowly fry the onion and garlic until soft. 

Take a tea towel and place the grated courgettes into the centre, bundle up the courgette and squeeze out as much water as possible.  

In a large bowl, combine the mince, breadcrumbs, mustard, garlic, onion, mixed herbs, courgettes and season well. 

Lightly oil a loaf tin and line with the Parma ham, overlapping slightly. Press in the meat filling, folding over the remaining Parma ham over the top. Cover with tinfoil and bake for 30 minutes before removing the tinfoil and continue to cook for a further 30 minutes  

After this time, pull out the meatloaf and lightly press down with a chopping board and allow to cool.  

To serve: Turn out the meatloaf into a roasting tray and pour over the tomato sauce. Top with grated parmesan and grill in the oven until golden. Top with chopped parsley. 

Enjoy!

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks EDB.

Speaker 2 (00:12):
We had Matdi Methison on the show at the top
of the hour, of course, the actor from The Bear,
but also celebrity chef. He's just released his new book.
It's called Soups, Salads and Sandwiches, and what do you know,
he loves a meat loaf sandwich. Yep, I think that's
that's going to be taking a look at it. Its massive.

(00:34):
I don't know how you would eat it. But turns
out Mike Van Dowsen doesn't mind a little bit of
meat loaf either, and he joins me, now, good morning.

Speaker 3 (00:41):
I don't know whether I would have it in a sandwich.

Speaker 2 (00:44):
It just looks like white bread. Meat loaf, white bread
is a stack of it. This is crazy. I don't
think I've ever Yeah, I don't. I've never put it
in a sandwich. But it is a classic, isn't it?

Speaker 3 (00:56):
It is? It is. And I was doing some research
this week and I was like, I wonder because everyone
was talking about Donald Trump, oh week, and I was like,
I wonder what Donald Trump eats. A bit of research
around it and unlike previous presidents like Obama, whose favorite
food is broccoli, Bill Clinton, he's now vegan. Donald Trump

(01:20):
is neither of these. He's not the healthiest to be.
His go to is fast food. Is what fast food
or fast food? Fast food he loves. He will go
without breakfast. He'll have a light lunch. This is all
you know from from Google, so take it. Take it
like a grain of salt. But he will have a

(01:41):
light lunch and then he his favorite go to is Macs,
and he'll have two big macs, two full of the
fish fries, and a diet coke for dinner.

Speaker 2 (01:52):
And you know what, I don't think I need to
say anything. I'm not I'm not going to get into
the shaming game. I don't think I need to say anything.

Speaker 3 (01:59):
And his go he has twelve cans of diet coca
day because he doesn't drink. So I guess that's his
fix sugar.

Speaker 1 (02:06):
Yeah.

Speaker 3 (02:07):
Yeah. But he also loves meat loaf, and so I
thought there's something that I can cover. So I went
back through the Good from Scratch cookbook and there's a
great meat loaf in there, and so it was called
a summer meat loaf. So I'm called make America great
meat loaf. I've renamed it Brilliant, right, So it's quite
a lot. There's a few ingredients, but I'll make a

(02:29):
disease as I can. So oven one hundred and eighty degrees.
Then you want to take one cup of brea crumbs
and just combine that with half a cup of milk.
Set that aside, and that's just going to allow those
breadcrumbs to soften up. Then take a fry pan and
slowly sort a off one onion that's been peeled and dice. Finally,
along with two cloves of garlic that's been chopped and

(02:49):
crushed while they're frying. Corsets are just done to come
back into season. Now take one and a half cups
of course it's grated, Pop them into a tea towel
and just squeeze out the excess juice. Once that's done,
chuck them into a bowl along half kell of portmints,
along and half killer of beef mints. Ad your bread

(03:12):
crumbs that have softened. I've got a tablespoon of diesel mustard.
Add in your onions and your garlic. Add in mixed turbs.
I've got some roughly chopped parsi time and rosemary. Season
that up really well and set that aside, and then
take a mote like a loaf tin lightly greasy inside
of it, and then just line it with some palma

(03:33):
handle some prosudo just overlap that, press in your meat filling,
fold over the remaining parma over the top so it's
sealed up nicely, covered in tin forll and then fire
that into the oven. Leave it in there for thirty minutes, covered,
and then pull it out, unwrap the tin, fire it
back in for another thirty minutes. After this time it
should be cooked through. Pull it back out. I put

(03:57):
it like a chopping board on top of it, just
to press it down to make it nice and square,
and then just set it aside and let that.

Speaker 2 (04:02):
Call just sounds great. Thank you so much, Mike.

Speaker 1 (04:06):
For more or from the Sunday session with Francesca Rudkin,
listen live to News Talks a B from nine am Sunday,
or follow the podcast on iHeartRadio