Easy gourmet summer meatloaf and cabbage salad to pair with your beer

Friday, December 12th, 2014

BlogVeal & Bacon Meatloaf with Marinated Cabbage Salad

This meatloaf is best prepared the day before and left overnight to sit in its juices. It can be served hot or cold. The Marinated Cabbage is a variation of a Lannice Snyman recipe. It’s always best to make a huge batch of the salad as it will keep for weeks in the fridge, and I guarantee it will keep getting tastier and tastier.

The drink that best stands up to the bacon and cabbage is an ice-cold beer. Grolsch, with a hint of bitterness and subtle hoppy flavour, is the business with this dish.

Serves 6

Veal & Bacon Meatloaf

  • 1 onion
  • 1 cup red wine
  • 3 cloves garlic
  • 10g sage
  • 200g smoked streaky bacon
  • 750g veal mince
  • 2 eggs
  • 30g sugar
  • salt and pepper

Cook finely diced onion in the wine in a small saucepan on medium heat, reducing until all the liquid has evaporated. Remove from the heat and leave to cool. Finely chop the garlic and roughly chop the sage. Cut the bacon into small dice and mix with the mince. Add the cooled cooked onions, along with the rest of the ingredients. Stir well and season to taste.

Fry a small piece of the mixture and taste it to make sure the seasoning is correct, as you cannot change it once the meatloaf is cooked. Pack the mixture into a terrine mould or loaf pan. Cover with a piece of tin foil and cook in a bain-marie in a moderate oven (160°C) for 40 minutes. This is best served the following day, hot or cold. To serve it hot, simply cut into slices and either grill over hot coals or fry in a pan until crisp on one side.


Marinated Cabbage Salad

  • ½ white cabbage
  • ½ bunch celery
  • 1 onion
  • 250ml rice wine vinegar
  • 250g sugar
  • 2 tsp caraway seeds
  • 2 tbsp mustard powder
  • 1 tbsp salt

Slice the cabbage, celery and onion into thin strips and place in a large stainless-steel bowl. Toss them together. Put the rest of the ingredients in a saucepan and bring to the boil. Remove from the heat and pour this marinade over the vegetables and mix it evenly throughout the salad. Leave to macerate for 20 minutes before serving.

* Taken from, A Life Digested, by Peter Goffe-Wood.



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