When my parents lived in Nigeria their Chilean friend Chary made the best Meat Loaf I have ever eaten. 24 years later in Santiago Chary made it for me again, and it tasted just as good in the sunshine in her garden as I remembered as a child in Nigeria all those years ago.Serve with mashed potato and Chilean cucumber salad (recipe below).
Ingredients
- 670g pork mince
- 330g beef mince
- 1 onion, finely chopped
- Handful of chopped fresh parsley
- About 6 inches of a baguette
- 3 eggs, beaten
- Dash of Worcester Sauce
- Salt and pepper
- 1 glass red wine
- Soak bread in milk for about 10 mins until soft and then wring out the excess milk
- Combine all the ingredients in a large by bowl
- By hand mix the ingredients together to form a sausagemeat like consistency. If it is too wet add a little flour
- Form into a long, fat sausage in the center of a large roasting tray, pour over a glass of red wine and put into an oven preheated to 200C
- Cook for about 1 1/2 hours or until the meat loaf is cooked thoroughly all the way through
- Every 15 - 20 mins baste the meat loaf, if there isn't alot of juice around the meat loaf pour a cup of boiling water over it to keep it moist
- For the last 15 - 20 mins if it hasn't browned on top put it under the grill
- Serve with mashed potato, cucumber salad and some of the juice from around the Meat Loaf
- Peel a cucumber, cut it in half lengthways and using a tea spoon scrape out the seeds and watery bit in the middle
- Using a knife or mandolin very thinly slice the cucumber
- Place sliced cucumber into the middle of a clean tea towel, sprinkle with some salt and wring out any excess moisture from the cucumber
- Add approx 1 tablespoon of regular vegetable oil and about half the amount of red wine vinegar to the cucumber. Depending on the sweetness of the cucumber and the sharpness of the vinegar you may need to add some sugar
- Another dressing option is to use some natural yoghurt, a little bit of crushed garlic and a splash of vinegar
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