Meatloaf with creamy mash potatoes and crispy capers

In this recipe video we making meatloaf with beef from MaVi Hof. We use two different glazes, one more traditional and one asian inspired using Szechuan pepper, black vinegar and dark soy sauce.

https://youtu.be/9PZgmfYsmmM

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Meatloaf with creamy mash potatoes and crispy capers

Yield: 8

Author: Traditional, but not

Prep time: 45 MinCook time: 1 HourTotal time: 1 H & 45 M

Ingredients

Meatloaf

• 1 kg beef mince
• 200g bread crumbs
• 20 g dried porcini mushrooms
• 300 ml milk
• 1 egg + 1 yolk
• 1 Mozzarella
• 1 Tbsp olive oil
• 275 g onions
• 225 g fennel
• 160 g celery stalks (about 4)
• 185 g carrots
• 25 g garlic (3 big cloves)
• 1/2 tsp celery seed (optional)
• 10 g anchovis
• 1 tsp Dijjon mustard
• 3 Tbsp Worcester sauce
• 3 Tbsp dark soy sauce
• salt
• bunch parsley
• 200 g thinly sliced bacon (normal and smoked)

Glaze traditional

• 150 g tomato sauce /Ketchup
• 10 g Worcester sauce
• 20 g sugar
• 20 g white wine vinegar
• 10 g tomato paste

Glaze Asian inspired

• 150 g tomato sauce /Ketchup
• 10 g dark soy sauce
• 20 g sugar
• 15 g black vinegar
• 10 g red Szechuan pepper

Mash potatoes

• 2 kg potatoes
• 100 g butter
• 250 ml cream
• salt

Crispy capers

• capers
• neutral oil for frying

Instructions

1. Start by using a food processor to turn the dried mushrooms into a fine dust and mix with the bread crumbs. Then pour milk over the dry ingredients and let them soak while continuing with the other ingredients.
2. Next cut the vegetables into very small pieces and cook them in a pan with some olive oil. Start with onions, then fennel, carrots, celery and last garlic. If you have them also add the celery seeds. Add some salt and cook till veggies still have a little bite to them, for about 10 minutes. Then set aside to cool.
3. Preheat oven to 200°C, no fan.
4. To a bowl add mince, anchovis, egg, egg yolk, Worcester sauce, dark soy sauce, Dijon mustard, Mozzarella (small pieces) and chopped parsley. Then add the veggies and breadcrumb mixture and mix together well with you hands.
5. Form the meat using a small cake tin and plastic warp. Push mixture down and make sure there are no air bubbles. Then turn the formed meatloaf out on to a baking paper lined tray and remove the plastic wrap. Repeat till all meatloaf mixture is gone. Add bacon on top of the loafs and then take another baking paper and wet it with water. Wring out excess water and place wet baking paper on top of the loafs. Place in the oven and cook for 30-35 minutes or till the internal temperature reaches 65°C.
6. For the glazes add all ingredients in a pot and cook on a low heat till sugar is dissolved. Once the meatloaf is at 65°C take them out of the oven and brush with the glaze. Then cook them again in the oven for another 10 minutes to brown on top. Then take them out the oven and let them rest for about 10 minutes.
7. For the mash potatoes boil potatoes and drain. Press potatoes through a ricer. Add cream and butter to a pot and warm on a low heat to melt the butter. Then mix both with a potato masher and season.
8. Heat up oil for frying, then pat capers dry with paper towel. This is important, if you don’t dry the capers they will explode when they hit the hot oil! Then add the to the hot oil for 2 minutes to crisp up. Remove capers with a slotted spoon and drain on paper towel before serving.
9. Cut meatloaf, place on top of some mash potato and add crispy capers.
10. Enjoy!