I have made this recipe so many times but have never posted it because I’m never able to get a picture. As soon as it comes out of the oven, it gets devoured. Thogg absolutely loves this meal. It is great with some home made bread to sop up the sauce: try it with some potato bread or even just a basic bread recipe.
Even though I don’t have pictures, many people who attended my dear Thogg’s birthday bash have requested it, so here it is. The portion is large enough to feed at least 6 people you can half the meat and use 2/3 the sauce for a family of 3-4. A word of warning, do not skip the oats. Without them your meatloaf will be dry and taste like extra lean ground beef and not like the juicy tender morsel it is. This recipe is based on Jamie Oliver’s meat loaf. Enjoy!
- 3 medium onions – peeled, finely chopped, and divided
- olive oil
- salt and pepper – to taste
- 2 level tsp cumin
- 2 heaped tsp ground coriander
- 2/3 cup steel cut oats
- 4 heaped tsp dried oregano
- 4 heaped tsp good quality Dijon mustard
- 2 lbs extra lean ground beef (96-97% lean)
- 2 large free range eggs
- 4 cloves of garlic – peeled and minced
- 2 tsp smoked paprika
- 3 Tbs Worcestershire sauce
- 1 can of garbanzo beans – drained (I would have used more but the pot was getting full, this is the amount I use 1 lb of meat)
- 2 x 14oz cans diced tomatoes
- 1 x 14 oz can diced fire roasted tomatoes with green chilies
- 3 Tbs balsamic vinegar
- 2-3 sprigs of fresh rosemary – cleaned, picked and lightly chop the leaves
- 10-12 slices of applewood smoked bacon (I use about 7-9 for 1lb beef)
Directions for the Meatloaf:
- Turn your oven onto high (475 or 500 degrees). Into a cast iron dutch oven over medium-high heat add about 1 to 2 Tbs olive oil, TWO of the onions, a pinch of salt and pepper, the ground cumin and ground coriander. Stir often and cook until the onions become golden (around 7-8 minutes). Turn off the heat, and set the pan aside to cool.
- In a very large mixing bowl add the cooled onions, beef, oats, oregano, mustard, and eggs. Give it another couple good pinches of salt and several grinds of black pepper. A cheater’s trick to test for seasoning is to take a small pinch off and microwave it. The texture is awful but you will be able to see if you need more salt. Mix it up good with your hands, then form it into two loaves. Lightly coat them, and the bowl, with a little olive oil and set them aside. You can even let them sit overnight.
- When you are ready to cook them grab your trusty dutch oven and lightly brown your loaves on all sides using a little olive oil. You will need to do this one at a time. Then place them both into the dutch oven, cover it and place it in your 500 degree oven. IMMEDIATELY turn the temperature down to 400. Bake it for half an hour.
For the sauce:
- Grab your last chopped onion and take a very large deep pan or wide pot. Over medium-high heat brown the onion and garlic with the paprika and a pinch of salt and pepper. Once browned (5-7 min) add the Worcestershire sauce and balsamic vinegar. Cook for a few minutes, scraping any browned bits that have stuck. Next, add the drained garbanzo beans, and all 3 cans of various canned tomatoes. This is the part that makes this double batch hard, you will have to cook down and reduce a lot of the liquid. This step is less important for the smaller batch since the oven bake seems to reduce it well enough. This double batch will absolutely overwhelm the meatloaf if you don’t reduce it. So… Cook it on a medium boil for at least 15-20 minutes. If you were quick, you can do this while the meat loaf is cooking in the oven.
- Once the tomatoes are thick, broken down, and have lost a lot of their liquid grab your dutch oven and meatloaf HOT out of the oven. You need the dutch oven to be HOT, otherwise remove the meatloaves and heat the pot up again. Into the sizzling dutch oven dump your rosemary. You should be rewarded with a satisfying hiss and sizzle. Next, spoon the sauce over the rosemary and meatloaves. The sauce level should just be below the tops of the meatloaves. Cover everything with the bacon slices and then place back into the 400 degree oven, uncovered.
- Now cook and brown off the bacon.Depending on how high the walls of your dutch oven are you may be done in 10 to 15 minutes or you may have to (after the 15 minutes) place your oven on broil, crack the door and watch it like a vulture. Once the bacon becomes brown and starts to crisp, serve that bad boy up.
- Enjoy! Your waist lines may not love me (although it really isn’t as bad as most meat loaf recipes) but your taste buds definitely will.