We ate three days of this meatloaf. The first day we had it next to a salad, the second day I used the leftover meat and the leftover vine leafs to make dolmades and the third day, when I wasn’t home, my boyfriend ate the leftovers. A bit too much probably, three days in a row but if you have a freezer you won’t have this problem. The meat is fruity because of the raspberry ketchup and the berries and the vine leafs add a great extra flavor to the whole.
(In the picture you can see that I tried to bake the meatloaf without the ketchup over it first. The leafs dried out and got a beautiful silver color but it is much tastier if you cover the leafs with the ketchup.)
Making the sauce is very nice to do; it tastes so much better than anything from a tube or a bottle. It is such a simple thing that can spice up sandwiches and other dishes, and if you skip the step of poaching the shallots it is quiet easy and fast to make.
Vine Leaf wrapped Meatloaf
1 can tomatoes (400 gram)
4 garlic cloves
1 bay leaf
½ teaspoon coriander seeds
¼ cup raspberry vinegar
10 drops Worcestershire sauce
1 tablespoon sugar
1 tablespoon tomato paste
Making the Ketchup
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 and the coriander seeds. Bring the oil to a boil and leave it on your smallest fire until the shallots are soft.
In 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. Bring the sauce to a simmer and let it simmer until the sauce has the desired thickness. Blend it into a sauce in your food processor and set aside.
5oo gram mixed pork and beef minced meat
1 slice old bread (I had sourdough)
50 gram bacon
3 tablespoons homemade ketchup
3 garlic cloves
150 gram blackberries
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. Add this mixture to the meat and add 3 tablespoons of the ketchup, season with salt and pepper. Mix it good together and last, carefully mix in the berries.
Grease a cake tin and cover it with vine leaves. Put the meat in the cake tin and cover with more vine leafs. Don’t press the meat to hard so the texture will stay a bit loose, we don’t want to make a paté. Cover the leafs with the ketchup and bake on 180C for one hour.