Wednesday, 21 December 2011
Recipe - Meatloaf à la Lindström
Long time readers of this blog might remember a recipe for classic Swedish dish called Beef à la Lindström that I posted back in 2008? No? To be honest, I couldn't remember if I posted it or not so I had to search for it myself.
The other day I saw this take on Beef à la Lindström combined with meatloaf in some email newsletter from a Swedish supermarket chain that I subscribe to just to get some new ideas. Since both Beef à la Lindström and meatloaf are two of my favourite dishes I thought I'd give it a go.
Being me, I freestyled it a bit - at least enough for them not to sue me. I hope. ;)
This is a bit of a different approach to meatloaf but hopefully it can inspire you to try some new variations. I've made cheeseburger meatloaf in the past, where you layer in some crispy bacon and cheese - worked like a charm. Give freestyling your meatloaf a go, what's the worst that can happen? Hang on, please don't answer that. ;)
As you see from the photo, the beetroot juices seeps out and gives the meatloaf a slightly pink tinge. Maybe you could sell it to your kids as a Barbie-loaf. Or not.
Enough waffling, let's see how this was made.
Ingredients (serves 4)
4 tbsp breadcrumbs
100 ml milk
1 kg beef mince
8 - 10 pickled baby beetroots
1 onion, chopped
100 ml capers, finely chopped
Pre-heat the oven to 200c.
Mix the breadcrumbs with the milk and let that stand for a couple of minutes.
In a bowl, mix together the breadcrumb paste with the other ingredients, minus the beetroots. Season to taste.
Take two 1kg loaf tins, or one 2kg one if you got one, and make a bottom layer of mince mixture in each. Portion out the beetroots and top with the remainder of the mince mixture.
Pop this into the oven for 40 - 45 minutes or until it is cooked through.
Serve with potatoes and some vegetables.