TURKEY & BACON MEATLOAF OPEN CIABATTA SANDWICH

 

Ingredients :

 

1 red onion, cut into chunky pieces

1 clove garlic, chopped finely

1 small bunch fresh parsley (to make 2 tbsp)

400g smoked bacon

1 tsp dried thyme

4 chestnut mushrooms, cut into quarters

half a tsp white pepper

2 large handfuls white breadcrumbs

20g finely grated parmesan cheese

500g minced turkey

2 ciabatta rolls, each cut into two equal halves

1 tsp red onion marmalade or tomato ketchup

4 slices of Leerdammer cheese.

 

Method :

 

1.  Take the bacon and trim away the majority of the fat, which should be discarded.  Separate the tail (streaky) end from the eye (lean) part and finely chop the tail end.  Cut the eye part into three long slices, then chop into decent size squares so that they will provide some texture to the meatloaf.

 

2.  Into a food processor, place the red onion pieces, chopped garlic, parsley (broken into a manageable size), thyme, the finely chopped tail end of the bacon rashers, mushroom pieces and pepper.  Chop until the mixture begins to resemble a paste, but stop just as that happens.

 

3.  Tip the paste into a bowl and add the breadcrumbs, parmesan cheese and turkey mince.  Scrunch the ingredients together with your hands, until thoroughly mixed.

 

4.  Decant into a one pound loaf tin, previously lined with tin foil to make removing the meatloaf much easier.

 

5.  Bake in a pre-heated oven at 200degC/400degF/Gas 6 for one hour.

 

6.  Once the time is up, gently tip the meatloaf tin and pour off the liquid.  Then gently remove the loaf from the tin - using the silver foil to lift it into a roasting tin.  Flip the meatloaf onto its head and replace into the oven for a further 20 minutes, to brown the outside and dry the loaf out a little.

 

7.  While the meatloaf is finishing cooking, grill the four halves of ciabatta roll and coat with your choice of either red onion marmalade or tomato ketchup.

 

8.  Once the meatloaf is baked, slice and lay a slice (or more) onto each half of roll.

 

9.  Cover the meatloaf with a slice of Leerdammer cheese, then place under the hot grill for 2-3 minutes, just enough to melt the cheese.

 

Serve with a watercress salad and coleslaw.

From http://jennyeatwellsrhubarbginger.blogspot.co.uk