Perfect for a cold, rainy day and served with creamy mash and BBQ baked beans.
Ingredients:
Beef mince 500g
Pork mince 500g
Smoked bacon 500g
Dried chillies:
New mexico red 2
Arbol 2
Chipotle 4
Guajillo 2
Ancho 2
Carolina reaper 2
minced garlic cloves 4
Smoked paprika 2 tsp
Ground black pepper 1 tsp
Salt 1 tsp
Brown sugar 1 tbsp
Grated ginger 1 thumb
Grated carrot 1 medium
Worcestershire sauce 2 tbsp
Tomato ketchup 4 tbsp
Beef stock cube 1
Bread crumbs 180g
Beaten egg 1
Firm mozzarella cheese 250g
Method:
* Take 2 of each dried chilli, take off the stalks and break up into small pieces placing into a large bowl or jug.
Cover with water and place cling film over the top to allow them to rehydrate, set aside for 1 hour.
* Dice the bacon and place in a large mixing bowl with the pork, beef, garlic, ginger, spices, half the salt, bread, carrot and egg.
Mix thoroughly until all of the ingredients are incorporated together.
Divide this mixture into two halves.
* Once the chilli's have rehydrated, remove some of the residual liquid allowing just enough to blend them up with a stick/stand blender.
Add your ketchup, worcestershire sauce, brown sugar, half of the salt and beef stock cube to the mix and blend again until the sauce is smooth and thick.
* Take a medium oven proof casserole dish and lightly oil the bottom.
Place half of the meat mixture in to the dish, making sure the mixture is distributed evenly.
Take a spoon and spread approximately half of the chilli mixture over the bottom layer.
* Cut your mozzarella into long half cm slices and divide into two.
Place half of the cheese in the centre of the mixture allowing a border to allow the top mixture to bind to the bottom edges.
* Take the second half of the mixture and cover the bottom meat, sauce and cheese evenly.
Cover with foil and place in an oven on low (160C = 325F = Gas Mark 3) for 1 hour.
* After 1 hour, remove the foil and the meatloaf should have shrank away from the dish a little with the sauce bubbling away at the edges.
Baste with any remaining sauce and place the last half of the mozzarella over the top to melt (I would recommend transferring to a grill/salamander at this point to allow the cheese to melt thoroughly and the sauce to slightly caramelise)
* Once done allow to cool slightly and I always serve with a mound of buttery soft mash potatoes and a tin of baked beans.
Little tip** take any residual juice from the dish and mix in to the cooking beans for that extra spice.
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