Driz­zle the meat­loaf with the Yo­ghurt Tahini Sauce and top with a salad of mixed herbs, thinly sliced red onion and toasted sesame seeds if de­sired. A bowl of crispy fried pota­toes tossed with chopped pars­ley is a de­li­cious ac­com­pa­ni­ment.

MEAT­LOAF ½ cup panko bread­crumbs ⅓ cup milk

400 grams raw pork chorizo sausages, skin re­moved

500 grams good-qual­ity lamb mince

1 cup grated aged ched­dar

3 spring onions, white and pale green stem finely chopped

2 eggs, size 7 2 ta­ble­spoons tomato paste

1 tea­spoon each ground cin­na­mon and smoked pa­prika

2 tea­spoons each ground co­rian­der, ground cumin and sea salt

1 tea­spoon dry mus­tard pow­der

finely grated zest 1 large lemon TOP­PING 1 tea­spoon each Di­jon mus­tard, Worces­ter­shire sauce and tomato paste TO SERVE Yo­ghurt Tahini Sauce (see recipe be­low)

Pre­heat the oven to 160°C fan bake. Lightly brush a shal­low swiss roll tin with oil.

MEAT­LOAF: Stir the bread­crumbs and milk to­gether in a large bowl. Leave to soak for 10 min­utes then add all the re­main­ing in­gre­di­ents and com­bine well. Tip onto the tray and form into a loaf ap­prox 30cm x 13cm.

TOP­PING: Com­bine the mus­tard, Worces­ter­shire sauce and tomato paste in a small bowl and brush the mix­ture over the top of the meat­loaf.

Cook for 40 min­utes, or un­til the juices run clear when the meat­loaf is gen­tly pressed on top.

TO SERVE: Scrape away any cook­ing juices and trans­fer the loaf to a plat­ter. Spoon over some of the Yo­ghurt Tahini Sauce and scat­ter over the herb salad if de­sired. Serve the re­main­ing Yo­ghurt Tahini Sauce sep­a­rately. SERVES 6-8

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