-
1
To make your meatloaf:
-
2
Preheat the oven to full whack (475).
-
3
Peel and finely chop one of the onions dont worry about technique, just chop away until fine.
-
4
Place in a large frying pan on a medium high heat with 2 lugs of olive oil and a pinch of salt and pepper .
-
5
Add the ground cumin and coriander.
-
6
Fry and stir every30 seconds for around 7 minutes or until softened and lightly golden, then put into a large bowl to cool.
-
7
Wrap the crackers in a kitchen towel and smash up until fine, breaking up any big bits with your hands.
-
8
Add to the bowl of cooled onions with the oregano, mustard, and ground beef.
-
9
Crack in the egg and add another good pinch of salt and pepper.
-
10
With clean hands, scrunch and mix up well.
-
11
Move the meat mixture to a board, then pat and mold it into a large football shape.
-
12
Rub it with a little oil.
-
13
You ca either cook it straight away or put it ona plate, cover, and place in the refrigerator until needed.
-
14
Place the meatloaf in a Dutch oven-type pan or baking dish, put it into the preheated oven, and turn down the temperature immediately to 400F.
-
15
Bake for half an hour
-
16
To make your meatloaf sauce:
-
17
Peel the other onion and chop into 1/4-inch pieces.
-
18
Peel and slice the garlic.
-
19
Finely slice the red chile.
-
20
Place the onion, garlic, and chile in a large pan on a medium hig heat with 2 lugs of olive oil, the paprika and a pinch of salt and pepper.
-
21
Cook for around 7 minutes, stirring every 30 seconds until softened and lightly golden.
-
22
Add the Worcestershire sauce, garbanzo beans, tomatoes, and balsamic vinegar.
-
23
Bring to a boil, then turn the heat down and let it slowly simmer for 10 minutes.
-
24
Taste the sauce and season with salt and pepper if needed.
-
25
To finish off and serve your meatloaf:
-
26
Pick the rosemary leaves off the woody stalks and put thm into a little bowl.
-
27
Remove the meatloaf frm the oven and pour all the fat from the pan over the rosemary leaves and mix up well.
-
28
Spoon your sauce round the meatloaf.
-
29
Lay the slices of bacon over the top of the meatloaf and sauce.
-
30
Scatter over the rosemary leaves.
-
31
Put the pan back into the oven for 10 to 15 minutes, until the bacon turns golden and the sauce is bubbling and delicious.
-
32
Serve with a mixed leaf salad and some wedges of lemon for squeezing over this will add a nice sharp twang.
