Mixed Meatloaf and sauce (over pasta) -Saturday Weekly Recipe post

Serves 4

Jamie’s Money Saving Meals is an AWESOME cooking show here in Oz..

He is really squared away in the kitchen, and I have always admired his approach to the simplicity of the “basics”

I saw a presentation of this dish prepared on the EXACT DAY that I was planning a meatloaf for dinner 😉 I was REALLY psyched to try this, as it seemed like an awesomely HUGE meatball on a plate of spaghetti. It was PERFECT,  because this week, I’m on week 2 of my ketogenic diet, and my hubby, NEEDS pasta..lol.. It worked out so well for us.

The meatloaf goes REALLY well with the pasta. Leftovers..ummm.. (if there are any) are delicious reheated, and I am CERTAIN a meatloaf sandwich would be off the chain..;-)  ENJOYEEE!!

Whenever possible, BUY ORGANIC< and CLEAN FOODS 😉

May be made “Dairy free”  Gluten Free, Grain free.

(OMIT PASTAS AND CHEESES FOR PALEO)

Mixed meat meatloaf with pasta 
(slightly adapted from  “Jamie Oliver’s” recipe)

The Stuff you need:

• Meatloaf:
• 3 carrots
• extra-virgin olive oil
• ½ onion, finely chopped
• 1/2 lb ground beef
• 1/2 lb ground italian pork
• 1/4 c breadcrumbs (optional)
• 1 TBS dried oregano -(to taste)
• 1 TBS chopped basil ( fresh if possible- to taste)
• 1 TBS chopped parsley ( fresh if possible- to taste)
• 3/4 cup crumbled feta cheese
• 1 large egg
• a few drops of Tabasco ( to taste)
• salt and black pepper (to taste)Sauce and pasta:
• 3 red chili’s sliced, lengthwise, seeded
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 tsp oregano ( fresh if possible- to taste)
• 1 tsp basil ( fresh if possible- to taste)
• 1 tsp parsley( fresh if possible- to taste)
• 4 cloves of garlic, minced
• 1 jar of any kind of tomato sauce
• salt and black pepper( to taste)
• 1/2 c cheddar/parmesan or whatever kind of cheese you have to sprinkle on top
• 16 oz dried spaghetti

What to do with the Stuff

• Preheat the oven to 200°C/400°F
• Peel the carrots, quarter lengthways
• Place in a roasting tray, drizzle with the oil and bake for 10 minutes
• In a large bowl, add the meats, breadcrumbs,  oregano, basil, parsley, feta, egg, Tabasco, salt and pepper
• Mix lightly with your hands (don’t overmix or the meatloaf will be tough) mix all, and spice to your taste
• Shape into a loaf
• Make a space in the middle of the tray with the carrots- add the meatloaf
• Bake for a further 30- 35 minutes, or until the meatloaf is cooked through
• While the meatloaf is in the oven, make the sauce- in a medium saucepan
• Heat the olive oil, add the onion and the herbs, add the garlic and cook until fragrant.
• Add the jar of sauce, season to taste with additional herbs, salt and pepper- etc. to your taste
• Simmer for 15-20 minutes while Meatloaf is baking
• Have a large saucepan of salted boiling water ready (for the spaghetti)
• Remove the tray from the oven, pour the sauce around the meatloaf
• Top the meatloaf with a spoonful of tomato sauce, and grated cheese
• Lower heat to 350F put meatloaf back into the oven for 15 minutes, and the sauce is bubbling
• Meanwhile, cook the spaghetti according to packet instructions, then drain
• Serve spaghetti topped with slice(s) of meatloaf, topped with sauce, garnish with carrots, and chili’s