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Spaghetti with Meatloaf Print

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Photo: Barbara Cameron

Edible Vancouver knows that you have two winter stories. There’s the one where you’re all dressed up in your finery, sipping from flutes of bubbly and nibbling on canapés, and maybe watching delicate snowflakes fall like sifted icing sugar. Then there’s the story where you slog home through a dark, soupy commute to arrive in desperate need of comfort. This is our prescription for the latter situation.

This meatloaf is made with pork, and has a deep, subtly sweet flavour from a bit of maple syrup as well as a little spice, thanks to the fennel seeds and chili flakes.

MEATLOAF:

  • 1 Tbsp (15mL) olive oil
  • 1 onion, peeled and chopped fine
  • 1 shallot, peeled and chopped fine
  • 1 tsp (5mL) fennel seeds
  • 1 tsp (5mL) chili flakes
  • 1 large carrot, diced
  • 4 sun-dried tomatoes, cut into small pieces
  • 1/2 cup (125mL) fine bread crumbs
  • 1/2 cup (125mL) dry red wine
  • 1 Tbsp (15mL) maple syrup
  • 1 Tbsp (15mL) Worcestershire sauce
  • 1 lb (500g) ground pork, or half pork and half beef
  • 1 egg
  • 1/2 tsp (3mL) salt
  • freshly ground pepper

To make the meatloaf, heat olive oil in a skillet. Add onion and shallot, and cook for 5 minutes or until they start to soften. Add fennel seeds, chili flakes, and diced carrot, and cook a few minutes more. Add the sun-dried tomato pieces.

While the onion mixture is cooking, in a small bowl, pour red wine over bread crumbs, and let them soak for a few minutes. Add the maple syrup, and stir.

Put the meat in a large bowl. Add the onion-carrot mixture, the bread crumb-wine mixture, the egg, Worcestershire sauce, and salt and pepper. Mix well.

Pack into a lightly oiled loaf pan, and bake at 350°F for about 40 minutes. Then remove from oven, cover the surface with a good-sized spoonful of tomato sauce (below), and continue baking another 10 minutes. Let sit for a few minutes before inverting from the pan and slicing.

TOMATO SAUCE

  • 1 tin (796mL) tomatoes
  • 3 Tbsp (45mL) butter
  • 1 medium-sized onion
  • 1/2 tsp (3mL) sea salt
  • 4 sprigs fresh rosemary, chopped

Peel the onion, and cut it in half horizontally. Place onion in a medium-sized saucepan with the tomatoes, rosemary, and butter. Bring to a simmer, and cook, uncovered, for 40 minutes. Remove the onion, and add salt to taste.

SPAGHETTI

  • 1 lb (500g) spaghetti, cooked according to package instructions

Place slices of meatloaf over cooked, drained spaghetti, and ladle tomato sauce over both. Serve with freshly grated Parmesan.

 
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