Tag Archives: tomato ketchup

Corned Beef Meatloaf

image

To make a change with leftover corned beef try making a loaf with it.

The trick with this loaf is that I start baking it in the tin and then turn it onto a baking sheet so that I can glaze a larger surface for extra crunch and sweetness.

Ingredients

1kg leftover cooked corned beef, shredded fairly finely

2 carrots, peeled and grated

2 onions, finely diced

4 tablespoons tomato ketchup

2 tablespoons Worcestershire sauce

2 cloves garlic, crushed

6 eggs, beaten

salt and pepper

GLAZE

6 tablespoons tomato ketchup

3 tablespoons maple syrup

2 tablespoons  Worcestershire sauce

Method

Preheat the oven to 180 degrees Centigrade. Line a 2lb loaf tin with baking parchment or a loaf tin liner.

In a large bowl, combine the meat loaf ingredients.

Press the meat loaf into the tin and smooth the surface.

Combine the glaze ingredients and brush a little, lightly, over the loaf.

Bake in the oven for 40 mins.

Line a baking sheet with baking parchment. Carefully, tip the loaf onto the baking sheet so the top now becomes the bottom.

Brush the top and sides of the loaf with the glaze.

Pop back in the oven for 20mins, re glaze and return to the oven for a further 10-15mins to crisp the glaze up.

Sticky Chicken Wings with Whole Grain Mustard and lots of Garlic.

image

Chicken wings are massively popular in our house with my boys and their friends!

Ingredients

12 large chicken wings, tips removed

250mls tomato ketchup

4 teaspoons whole grain mustard

4 tablespoons Worcestershire sauce, gluten free

5 clove garlic, crushed

1 tablespoon salt

Method

Combine all of the ingredients in a large plastic bag and marinade for 4-24 hours.

Preheat the oven to 200degrees Centigrade or the barbecue to medium high.

Place the chicken on a baking sheet for the oven or directly on the plate of the barbecue until cooked. Around 40-50mins in the oven and a little quicker on the barbecue.

Sloppy Joes with Spicy Salami and Whole Grain Mustard

image

To be honest, I have never eaten a Sloppy Joe so this is just my take on it!

This is one of my go to recipes on particularly busy days and evenings, one that allows you to pop in and out and still get something on the table at a reasonable hour.

The boys love these, partly as they are eaten with their hands but there is nothing not to love! I think of them as a deconstructed burger, with all the ketchup and mustard thrown in.

We top them with a little grated cheese, one boy likes an egg on top and another some sliced beetroot, that’s an Australian habit with burgers!

Served with some coleslaw and green salad and a roll for the family, a gluten free wrap for me.

Serves 4-6 .

Ingredients

120g spicy salami, cut into small chunks

1 onion, finely diced

2 cloves garlic, minced

500g minced beef

250mls water

125mls tomato ketchup

50mls Worcestershire sauce, gluten free

3 tablespoons whole grain mustard

2 teaspoons liquid smoke

salt and pepper

Method

Heat a large frying pan over medium heat.

Add the salami, once the fat is lining the pan, add the onion and cook until very soft, add the garlic and cook for 1 minute.

Turn the heat up to high and pop the beef into the pan, breaking it up as you stir, cook the meat until all of the juice has evaporated.

Pour in the water, ketchup, Worcestershire sauce, mustard, liquid smoke, salt and pepper.

Over high heat stirring occasionally,cook this mixture until all of the liquid has evaporated and you are left with sticky sloppy Joe.

Check for seasoning, add a really good grinding of pepper and maybe a little more salt, this varies on quantity depending on the flavour of your salami.

 

Crusty Meatloaf

image

Meatloaf is so versatile and easy to make gluten free. Left overs can be used for sandwiches the following day.

Gluten free bread is very expensive here so I only ever use it when it is reduced. If it is near it’s use by date I bring it home and make it into breadcrumbs, pour it into a large zip lock bag and freeze it. I don’t cut off any crusts, it would be too much of a waste.

This recipe makes two meat loaves. I tend to bake some potatoes in the oven while it’s on, some to have with dinner and some to make stuffed potato skins with.

I also make a quick dill mayonnaise to spread on the potatoes, truly delish!

Serves 8.

Ingredients

1kg minced pork

1 onion, very finely chopped

1 carrot, finely diced

4 cloves of garlic, crushed

3 tablespoons tomato ketchup

3 tablespoons Worcestershire sauce, gluten free

75g gluten free breadcrumbs

1 egg, beaten

3 tablespoons dill, chopped

2 teaspoons salt

ground pepper to taste

Glaze

3 tablespoons honey

3 tablespoons tomato ketchup

3 tablespoons Worcestershire sauce, gluten free

1 tablespoon soy sauce, gluten free

Method

Preheat the oven to 180 degrees Centigrade.

Line a large baking sheet with baking parchment, make sure it comes up the sides a bit to stop the juice over flowing.

In a large bowl combine all of the meatloaf  ingredients

Divide the meat in half and form two long loaves on the baking sheet.

Combine the glaze ingredients in a small bowl.

Use a brush to paint the meat loaves with the glaze.

Pop the loaves in the oven and bake for 80-90mins basting regularly with the glaze and the pan juices.