-=> Quoting Ruth Hanschka to Jim Weller <=-

 > Leftover meatloaf makes great sandwiches. I particularly like it
 > on white bread with sliced raw onion and a bit of HP brown (steak)
 > sauce.

 RH> You lost me at the raw onion.

I am very fond of onions in all its states in all sorts of
dishes. Another favourite sandwich: Cheddar cheese with just a tiny
amount of mayo, onion and HP.

 > I do like ground pork ... I can't say I'm as fond of chicken or
 > turkey groundmeat

 RH> I prefer the ground pork too, but when a store offers me ground
 RH> turkey for essentially free I'm a fan of ground turkey!

I suppose I could be tempted if it was cheap enough. I just checked
my store on-line and right now extra lean ground beef is $7 a pound,
lean ground beef is $6, regular is $5 (up from $4 pre-Covid) and
pork is $5 up from $4 while turkey and chicken are just $2.50. I
haven't purchased any ground poultry in years but with that big a
price spread I just might the next time I go shopping. I haven't
purchased any meat of any kind since I stocked up when meat
processing plant Covid was breaking news.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Meatloaf with Roasted Hazelnut and Tomato Sauce
 Categories: British,  Beef, Pork, Groundmeat, Nuts
      Yield: 6 Servings
 
    450 g  Lean minced beef
    250 g  Lean minced pork
     75 g  Fresh breadcrumbs
      1 md Egg
    1/2 lg Onion peeled, minced
      1 tb Worcestershire sauce
      1 tb Fresh coriander chopped
           SAUCE:
      2 lg (beef) tomatoes
      2 cl garlic peeled
      1    Red chilli, seeded, halved
    100 g  Blanched hazelnuts
           Olive oil
      1 tb Sherry vinegar
      1 tb 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 to 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 (190C/375F/Gas Mark 5) for 20-25 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.
  
  From: Josefina Anita Brown-King
 
MMMMM








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Cheers

Jim


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