Serves 6
INGREDIENTS
75g (3oz) butter
1 large onion, finely chopped
splash red wine
1 garlic clove, crushed
200g (7oz) finely ground beef mince
200g (7oz) finely ground pork mince
200g (7oz) finely ground veal mince
70g (3oz) prosciutto crudo, very finely chopped
1 tablespoon Parmesan cheese, grated
2 tablespoons tomato ketchup
1 tablespoon Taste #5 Umami Bomb
1 large egg
3 slices of white bread, ground into breadcrumbs in a blender
handful of flat-leaf parsley, finely chopped
sprig of marjoram, finely chopped
salt flakes and freshly ground black pepper
For the tomato & red pepper sauce
3 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, peeled and halved
two 400g (14oz) tins of chopped tomatoes
200g (7oz) roasted red (bell) peppers (commercial or fresh)
1 tablespoon red wine vinegar
1 tablespoon caster (superfine) sugar
½ cinnamon stick
Method
- Preheat the oven to 190°C (375°F). Melt the butter in a frying pan, add the onion and fry until soft and just beginning to colour.
- Splash with the red wine and cook for a couple of seconds over a high heat until the alcohol has evaporated.
- Place all the other ingredients in a large mixing bowl, add the fried onion mixture and use your hands to work all the ingredients together rather like a large burger mix. Season but be careful not to add too much salt as the flavours are already fairly salty. As it is inadvisable to eat raw pork, I make a small patty of the mixture and fry it to be able to taste that the seasoning is right. When it is, add the mixture to a buttered 20-23cm (8-9inch) loaf tin.
- Place in a deep roasting pan, pour 2-3cm (about 1 inch) of boiling water around it from a kettle and cook for 1 hour to 1 hour 20 minutes, until the juices run clear when pierced with a skewer. If you see that the top is burning before the loaf is cooked right through, cover it with foil.
- When the meatloaf is in the oven, make the sauce: Heat the oil in a heavy-based saucepan, add the onion and garlic, and fry until soft and glassy but not coloured. Add the tomatoes and the peppers, breaking the latter up with your hands as you add them. Season and cook on a low hear for 15-20 minutes.
- When the oil begins to separate from the tomato, blend with a hand blender or in a processor. Return to the pan and add the vinegar, sugar and cinnamon stick. Season and cook uncovered on a low hear for a further 25 minutes, stirring to prevent sticking and adding a little water if it becomes too thick.
- Remove the meatloaf from the oven when ready. To serve, cover with a hot serving plate, turn both upside down together, tap the sides to remove the loaf from the mould. Cut it into slices and serve with the sauce.
