Blackberry Hoisin Meatloaf
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Ingredients
- 250 g ground pork
- 250 g ground beef
- 1 teaspoon extra light olive oil
- 1/2 onion, peeled and finely chopped
- 1 carrot, finely diced
- 1 stick celery, finely chopped
- 3 cloves garlic, minced
-
handful thyme, finely chopped
- 2 eggs
- 1 tbsp tomato ketchup
- 2 teaspoons Dijon mustard
- 1 teaspoon brown sauce
- 1 tbsp of Worcestershire sauce
-
1 teaspoon Chinese 5-spice powder
- 2 sun-dried tomatoes, in oil (drained and finely chopped)
- 20 g of breadcrumbs, fresh
- 5 rashers of bacon
- salt and pepper to taste
Blackberry Hoisin Sauce
- 1 teaspoon extra light olive oil
- 1/2 onion, finely chopped
- 280 g frozen blackberries
- 1 tablespoon hoisin sauce
- 1 teaspoon lime juice
- pinch salt
- 2 teaspoons of blackberry powder
Directions
- Mix together the eggs, ketchup, mustard, brown sauce, Worcestershire sauce, five-spice and sun-dried tomatoes. Season with salt and pepper. Add the ground meat and breadcrumbs and then the cooled vegetables. Mix well.
- Lightly oil a loaf tin and line with bacon. Fill the loaf tin almost to the top with the meatloaf, pressing down well, and fold any loose bacon over the top. Cover the top of the tin with a piece of baking parchment and tie with string.
- Place the loaf tin in a deep roasting tray for a water bath and half-fill the tray with boiling water. Cook in the oven for an hour, or until it feels firm.
- Carefully remove the baking parchment and tip out any liquid from the loaf tin. Preheat the grill to high. Turn your loaf out on to a lightly oiled baking tray and broil until the bacon browns.
- Serve drizzled with the sauce and sprinkled with blackberry powder for texture.
SAUCE
- Heat the oil and use it to soften the onions through 10 minutes of gentle cooking.
- Add the thawed blackberries and the juice. Cook gently for another 10 minutes.
- Puree the onions and blackberries. Add the hoisin sauce, lime juice and salt and mix well.
