Meatloaf

Meatloaf recipes seem quintessentially American, like motherhood and apple pie.
Felicity Cloake wrote as much in the Guardian back in 2015 - Meatloaf is the quintessential taste of home for many Americans; like shepherd’s pie, its attraction lies in its familiarity. As Richard Ehrlich wrote in this paper: “In the US, meatloaf is a religion that unites people of all denominations, including atheism.”
It is a dish by which soccer moms judge one another and which every mid western diner features on its menu without fail.  Usually comprising little more than minced (ground) beef, breadcrumbs to bulk it out and ketchup for seasoning, most meatloaves are little more than a giant baked burger.
There is nothing wrong with that, of course.  Meatloaf, mash and gravy is up there with the best of the comfort foods.
But this one is a bit different, taking inspiration from a family favourite meatball recipe and playing around with some new flavours.  This one even comes with its own "gravy".


4 slices bread, crust removed and broken into crumbs
500g pork mince
200g chicken livers, minced or finely chopped
2 tsp fennel seeds
½ preserved lemon, finely chopped
150ml white wine
150ml stock
1 egg yolk
2 tblsp double cream

Thoroughly mix the pork, breadcrumbs, chicken livers, fennel seeds and preserved lemon - get in there, use your hands.

Place the cast iron bowl of your slow cooker on the hob and add 1 tablespoon of oil. Heat over a medium heat and when the oil is hot, add the meat loaf mixing, shaping into a rough barrel shape.

Cook until the underside is browned and then carefully roll it over and brown the other side.  You are aiming for some nice caramelisation.

Pour in the stock and the wine and cook for 4 hours on the LOW setting.

When the meatloaf is cooked, lift it out on to a serving dish and keep warm.

Whisk the egg yolk into the cream and pour this into the casserole.  Increase the heat to the HIGH setting and cook the sauce for 10 minutes.

Pour the sauce over the meatloaf and serve.

Mashed potato or polenta would go well, as would an astringent vegetable such as spinach.  Alternatively go for our family favourite of a massive bowl of peas.

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