– 92 –
Main Fare Meats
B
ARBECUE
G
LAZED
M
EATLOAF
Serves: 4
Ingredients:
Barbecue Glaze:
¼ cup
water
1 tablespoon
tomato paste
1 tablespoon
red wine vinegar
1 tablespoon
brown sugar
Meatloaf:
1
small red capsicum
400
g
beef
mince
150
g
sausage
mince
1
medium brown onion, diced
2
cloves garlic, crushed
¼ cup
dried breadcrumbs
1
egg lightly beaten
¼ cup
chopped fresh basil leaves
1 tablespoon
fresh oregano leaves, chopped
8
bacon rashers, rind removed,
sliced
lengthways
Method:
1. Make barbecue glaze by combining all
ingredients in a small jug. Cook on 1000 W for
3 minutes, stirring occasionally.
2. Quarter capsicum and remove seeds and
membrane. Place skin side up on metal tray and
cooking on Grill 1 for approx. 10 minutes until
skin blisters and blackens. Remove, cover with
plastic wrap and stand for 5 minutes. Peel away
blackened skin and discard. Slice into thin strips.
Set aside.
3. Preheat oven to 180 °C.
4. Line an 8 cm × 25 cm bar tin with plastic wrap
and lightly grease a 25 cm × 30 cm swiss roll
pan. Using your hands, combine minces, onion,
garlic breadcrumbs, egg, basil, and oregano in a
large bowl.
5. Press half the mixture into the bar pan. Lay
capsicum strips over the top and press remaining
meat mixture over the capsicum.
6. Turn the bar pan onto the Swiss roll pan and
remove the plastic wrap.
7. Cover the top and sides of meatloaf with bacon
slices, ensure bacon overlaps. Cook at 180 °C
uncovered for 15 minutes.
8. Pour off excess fat from meatloaf, brush with
glaze and cook uncovered for a further
15 minutes or until meatloaf is cooked through.
Allow standing for 10 minutes before slicing.
H
ERBED
B
EEF AND
M
OZZARELLA
R
OLL-UP
Serves: 4
Ingredients:
750
g
topside
mince
1 onion,
¿
nely chopped
1 clove
garlic, crushed
black
pepper
2 tablespoon
chopped parsley
1 tablespoon
Italian herbs
1
egg, lightly beaten
250
g
Mozzarella cheese, grated
Tomato Sauce:
400
g
can tomato pieces
1 tablespoon
tomato paste
1 teaspoon
dried basil
Method:
1. Preheat oven to 190 °C.
2. Mix all ingredients (except cheese) until well
combined. Lay a large sheet of greaseproof
paper onto a work surface. Place meat on paper
and press out
¿
rmly to measure 35 × 25 cm.
3. Sprinkle cheese over meat mixture leaving a
2 cm border around all sides. Tightly roll up meat
mixture. Place in a 23 × 13cm loaf tin. Place
on metal tray. Cook on metal tray in lower shelf
postion 190 °C for 50 to 55 minutes.
4. Drain well after cooking. Stand for 5 minutes
before slicing.
Method for Sauce:
1. Combine all ingredients in a food processor and
process until smooth. Pour into 4-cup jug. Cover
with plastic wrap. Cook on 1000 W for 5 to 7
minutes. Stir halfway.
Herbed Beef and Mozzarella Roll-up
F0003BH70QP_CB.indd 92
F0003BH70QP_CB.indd 92
2014/7/9 13:33:58
2014/7/9 13:33:58