Chorizo and Lamb Meatloaf
Photography by Kate Battersby.
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.
Serves: 6-8
INGREDIENTS
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)
Yoghurt Tahini Sauce
1 cup thick plain yoghurt
2 tablespoons tahini
1 clove garlic, crushed
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon sea salt
METHOD
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.
Yoghurt Tahini Sauce: Stir all the ingredients together in a bowl. Makes 1½ cups
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