Vineleaf Wrapped Meat Loaf With Homemade Ketchup

1. 1

   Cut the shallots in half and put them in a pan (including the ones for the meat loaf). Cover them with oil, add a bay leaf, all the garlic cloves (also the ones for the meat loaf) and the coriander seeds. Bring the oil to a boil and leave it on your smallest fire until the shallots are soft. Don't throw the oil away, you can just use it again.

2. 2

   In a skillet bake the tomato paste until it smells sweet and add the tomatoes, the vinegar, the Worcestershire sauce, pepper, salt and sugar. Also add 4 of the poached garlic cloves and 2 shallots.

3. 3

   Bring the sauce to a simmer and let it simmer until the sauce has the desired thickness. Blend it not entirely smooth in your food processor and set aside.

4. 4

   Clean your food processor, put in the bread and add a little milk to soak it. Add the egg, the remaining shallots, the garlic and the bacon and pulse it into a coarse paste.

5. 5

   Add this mixture to the meat and add 3 tablespoons of the ketchup, season with salt and pepper. Mix it good together and as last, carefully mix in the berries.

6. 6

   Preheat the oven to 180C / 360F

7. 7

   Grease a cake tin and cover with vine leaves. Put the meat in the cake tin, don't press it to hard so the texture stays a bit loose and cover it with more vine leafs. Cover the leafs with the ketchup and bake on 180C for one hour.

* Per serving · 4 servings · Values may vary.