Tarragon Meatloaf

 

I'm not sure why meatloaf get's such a bad rap. I defy anyone to dis a meal that involves a tub of sour cream.


Tarragon Meatloaf
slightly adapted from Food Network
Serves 6

500g ground beef
500g ground pork
1 teaspoon hot paprika
2 teaspoons sea salt flakes
1/2 teaspoons freshly ground black pepper
1 onion, roughly chopped
2 cloves garlic, peeled and roughly chopped
1 cup fresh bread crumbs
2/3 cup tomato ketchup, plus extra for brushing
200ml sour cream
1/4 chopped parsley
2 tablespoons chopped tarragon leaves
3 eggs, lightly beaten
1 tablespoon olive oil

Preheat the oven to 200 degrees C. Line a large shallow-sided baking tray with baking paper.

Put the onion and garlic into the bowl of a food processor and blitz until finely chopped. Heat a small frying pan over medium heat and add a little olive oil, Add the onions and garlic and gently sweat the vegetables until they are soft, about 5 - 7 minutes. Remove from the heat and set aside to cool.

Once the onions and garlic have cooled, put them and the rest of the ingredients into a large bowl and mix and knead them together with your hands.

Mold the meat into a loaf-shape and place it in the centre of the prepared baking tray. Cook for 15 minutes. Brush a little of the extra tomato ketchup over the surface of the loaf and decrease the oven temperature to 180 degrees C. Bake for a further 45 - 50 minutes. Remove from the oven, pour off any excess grease or cooking juices. Brush with a little more tomato ketchup and allow to rest for 15 minutes before slicing.