Last month for The Secret Recipe Club, my blog assignment was *jam hands*, and Ali (plus the post) made me feel so much better about being a part of this group. This month I have been assigned Crumbs and Chaos. These four sisters feed 10 children and one of the things I love about this blog is their seasonal inspiration link up. For those of you who read my blog you will know that regional and seasonal means a lot to me. In a challenge to cook something from a new blog, I decided I would also cook something I have never tried before. So, I chose meatloaf. This is a BIG challenge for me, as I do not even know what some of the ingredients are.
My first challenge was to decide what seasoning I would use instead of Lawry’s Seasoning which is a product not available in South Africa. I chose the NoMU Spanish Rub which has a great blend of paprika, chilli, oreganum, cumin, basil and saffron. I am sure for the hot sauce I could have used any one of Dave’s collection of chilli sauces, but I chose Tabasco instead as I used this in my barbecue sauce. I had to make my own as any shop bought equivalent would contain sucrose. I chose not to bake this in a bread pan but instead made individual portions in my cocottes. The lovely colour on top is from the barbecue sauce I made.
- 15mls olive oil
- 1 red onion, chopped
- 1 yellow pepper, chopped
- 250g ground beef
- 1 clove garlic, crushed
- 1 egg, lightly beaten
- 60mls breadcrumbs – I made fresh
- 10mls NoMU Spanish rub
- 1 drop Tabasco sauce
- 30mls tomato ketchup
- 1 dash of Worcestershire sauce
- Barbecue sauce for glazing
- preheat the oven to 180° Celsius
- heat the olive oil in a frying pan and sauté the onion and pepper until soft
- set aside and allow to cool completely
- add this to the beef, garlic, egg, breadcrumbs, rub, Tabasco, ketchup and Worcestershire sauce
- mix together thoroughly
- place into ovenproof ramekins for individual portions
- bake for 1 hour
- after 30 minutes, take out of the oven and brush a layer of the barbecue sauce on the top
- leave to rest for 5 minutes before serving – either in the ramekin or tipped out, to suit you
Click on the links for conversions and notes.
Please see the Secret Santa post!