meatloaf with roasted hazelnut and tomato sauce

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Cooking receipe to make meatloaf with roasted hazelnut and tomato sauce under category General Recipes. You may find some video clips related to this receipe below.

meatloaf with roasted hazelnut and tomato sauce

450g lean minced beef

250g lean minced pork

75g fresh breadcrumbs

1 medium egg

1/2 large onion peeled and finely chopped

1 thsp Worcestershire sauce

1 tbsp fresh coriander chopped

Sauce

2 large (beef) tomatoes

2 whole garlic cloves peeled

1 red chilli deseeded and halved

100g blanched hazelnuts

olive oil

1 tbsp sherry vinegar

1 heaped tbsp fresh coriander chopped

For the meatloaf combine the ingredients in a bowl and season well.

Spoon the mixture into a lightly buttered 1kg loaf tin pressing down well.

Cover loosely with foil and place in a preheated oven (150C/300F/Gas Mark 2) for about

1 3/4 2 hours.

Remove and allow to cool in the tin for at least 20 minutes.

Carefully drain off any liquid before turning out.

For the sauce cut each tomato into 4 thick slices and place on a baking tray with the garlic chilli and nuts.

Drizzle over 2 tbsp oil and place in a preheated oven (19OC/375F/Gas Mark 5) for 2025 minutes or until the vegetables are soft.

Tip everything into a blender or liquidiser (you can use a food processor but your sauce will be less smooth).

Process briefly to chop the nuts then add 2 tbsp oil the sherry vinegar and the coriander. Process again until blended then season to taste with salt and pepper.

Pour into a bowl and keep warm.

Serve with thick slices of meatloaf.

Any leftover meatloaf is good served cold with chutney or pickle the next day.

Serves 6

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