by Janneke Verheij
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Janneke Verheij's Notes:
Expand1 can tomatoes (400 gram) Ask a question about this ingredient
2 shallots Ask a question about this ingredient
4 garlic cloves Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 teaspoon coriander seeds Ask a question about this ingredient
1/4 cup raspberrry vinegar Ask a question about this ingredient
1 teaspoon worcestershire sauce Ask a question about this ingredient
1 tablespoon brown sugar Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
pinches cinnamon Ask a question about this ingredient
small pinches clove Ask a question about this ingredient
Cut the shallots in half and put them in a pan (including the ones for the meat loaf). Cover them with oil, add a bay leaf, all the garlic cloves (also the ones for the meat loaf) and the coriander seeds. Bring the oil to a boil and leave it on your smallest fire until the shallots are soft. Don’t throw the oil away, you can just use it again.
Ask a question about this stepIn a skillet bake the tomato paste until it smells sweet and add the tomatoes, the vinegar, the Worcestershire sauce, pepper, salt and sugar. Also add 4 of the poached garlic cloves and 2 shallots.
Ask a question about this stepBring the sauce to a simmer and let it simmer until the sauce has the desired thickness. Blend it not entirely smooth in your food processor and set aside.
Ask a question about this step500 gram mixed beef and pork minced meat Ask a question about this ingredient
1 egg Ask a question about this ingredient
milk Ask a question about this ingredient
50 gram bacon in cubes Ask a question about this ingredient
3 tablespoons homemade ketchup Ask a question about this ingredient
2 shallots Ask a question about this ingredient
3 garlic cloves Ask a question about this ingredient
150 gram blue berries Ask a question about this ingredient
Clean your food processor, put in the bread and add a little milk to soak it. Add the egg, the remaining shallots, the garlic and the bacon and pulse it into a coarse paste.
Ask a question about this stepAdd this mixture to the meat and add 3 tablespoons of the ketchup, season with salt and pepper. Mix it good together and as last, carefully mix in the berries.
Ask a question about this stepPreheat the oven to 180C / 360F
Ask a question about this stepGrease a cake tin and cover with vine leaves. Put the meat in the cake tin, don’t press it to hard so the texture stays a bit loose and cover it with more vine leafs. Cover the leafs with the ketchup and bake on 180C for one hour.
Ask a question about this stepSo...the grapelead will give a lemony flavor to the meat, kind of like the flavor of dolmas?
The lemon flavor does add to the dish but is not overly present because of the combination with the ketchup which adds a sweet and fruity touch. I have some left overs still so I'm going to use the meatloaf to stuff more vine leafs with rice for tonight.
Sounds interesting, but where do you get grapevine leaves this time of the year...we are a few months away from those new leaves that are great for wrapping and other food uses?
There are no fresh ones around here either but the Turkish shop around my corner sells them all year long; preserved in lemon juice, salt and water. I hope you can find them...