Ingredients
The following ingredients have 4 Servings
- Oliver Clark\'s Meatloaf on food52
- Optional flavourings - fresh herbs - I love a thyme and lemon zest combo; coriander and cumin seeds (Dry roasted and crushed); with paprika and aleppo pepper, an endless list really
Instruction
- Oven-baked Meatballs - Use a portion of the raw mixture to make meatballs. You can bake them at the same time you bake the meatloaf
- 'Patties'- Shape some of the raw mixture into patties and pan-grill/fry or oven bake to be served in buns
- Eat it as it is- fresh from the oven with rice or potatoes and maybe a salad
- Bolognese - make a traditional sauce,with passata and some crumbled up cooked meatloaf! Flavour with cumin and coriander for a spice twist. (I've also used the raw meatloaf mix, without baking to make a bolognese)
- Cannelloni - I made some with Schiaffoni, (large pasta tubes). I stuffed them with the cooked left over meat, and layered them in a dish, over went some bechamel and grated cheese, baked in the oven and a delicious pasta dish was had!
- Stuffed sarnie- use the cooked meatloaf as a sandwich filling (no news here!)
- Cottage or Shephard’s pie - easy, layer cooked meatloaf, some sauce and a topping of mashed potatoes
- Lasagne…..again, a bit like the #5 and 7
- Stuffed veggies - Hollow out veggies like Courgettes, Tomatoes, Bell peppers and stuff with cooked meatloaf mixture. Top with grated cheese or garlicky breadcrumbs and grill/bake
- Spaghetti fritters - mix some cooked meatloaf with cooked spaghetti. Season and flavour with herbs. Then bind together with some egg and pan fry small spoonfuls, cooking on both sides
