zaterdag 7 september 2013

Meatloaf with Greek pasta and cherry tomatoes

Meatloaf has European origins; meatloaf of minced meat was mentioned in the famous Roman cookery collection Apicius as early as the 5th century. Meatloaf is a traditional German and Belgian dish, and it is a cousin to the Dutch meatball. American meatloaf has its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since Colonial times. However, meatloaf in the contemporary American sense did not appear in cookbooks until the late 19th century. More on Wikipedia. The base of a meat loaf is composed of minced meat fried in the form of an elongated bread. Vegetables, herbs or other things mixed with the ground beef can be added according to you own taste:
  •      green herbs (such as parsley)
  •      finely chopped vegetables like peppers, carrots
  •      bacon
  •      boiled egg (whole or in pieces) called "vogelnestje" in Dutch or "bird's nest"
  •      egg and / or flour or bread as binders and filler
There's loads of recipes on the net but -by chance- I stumbled on this recipe (in Dutch). However be careful with the amount of sugar. It is way too much. Also I sautéed my bacon with the onion and garlic instead of putting it on top of the meatloaf, and served it with with Greek pasta (κριθαράκι, one of my favorites) and the cherry tomatoes as suggested. 

A complete make-over of this recipe (minced meat, greek pasta) I've found here. Sounds and certainly looks delicious. 

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