Meatloaf with Cherry Sauce
Serves 4
120g red lentils, rinsed 5 tbsp olive oil
1 onion, finely chopped 1 garlic clove, crushed 250g button mushrooms,
roughly chopped 350g pork mince
1 egg
100g breadcrumbs Pinch of nutmeg
CHERRY SAUCE
650g fresh cherries (or 400g
frozen cherries)
1 shallot, cut into fine rings 2 sprigs thyme, extra to
serve
Pinch of cinnamon
1 orange, juice only
1-2 tbsp balsamic vinegar 1-2 tbsp honey
APPLE SALAD
1 apple (unpeeled) 1 fennel
2 spring onions
1 tsp grain mustard
Cook the lentils in water until tender. Drain well. Heat one tablespoon olive oil in a large non-stick frying pan over medium heat. Sauté the onion, garlic and mushrooms until tender. Add to a blender with the lentils and finely chop. Mix with the pork mince, egg and breadcrumbs. Add nutmeg and season.
Preheat oven to 185°C (165°C fan forced). Press the meat mixture into a large ball, place in a baking dish, drizzle with 1 tablespoon of olive oil and cook for 40 minutes or until meatloaf is cooked through.
To make the cherry sauce, pit the cherries. In a saucepan, sauté the shallot in 1 tablespoon of olive oil for 1 minute. Add the cherries, thyme, cinnamon, juice of ½ orange, balsamic vinegar, honey and cook gently for 3 minutes. If you have sweet cherries, feel free to add another tablespoon of balsamic vinegar.
For the salad, slice the apple and fennel very thinly. Cut spring onions into fine rings. Mix everything with the remaining orange juice and olive oil, mustard, and season.
Serve the meatloaf with apple salad and cherry sauce with extra thyme.
“LAUGHTER IS BRIGHTEST IN THE PLACE WHERE FOOD IS.” IRISH PROVERB