Another recipe I grew up with.
My mom used to make it all the time when I was a kid but then for some reason, she just stopped.
Lately, I started to revisit some of the recipes that my mom used to make when I was a kid. Maybe now that the temperatures have started to drop I crave more comfort food. And what can bring more comfort than a familiar dish?
One that you make yourself from scratch like your mother used to do when you were a wee one. When you used to buzz around her in the kitchen watching her cook it with love. And then putting it into the hot oven.
Oh! The smells…
It felt like it took forever to be cooked. And the constant question: “Is it ready mom?!”
As much as I like to try new foods and flavor combinations, I want my kids to have these experiences too. To have a few signature dishes that remind them of their childhood and provide comfort. To have their own mom’s enter-name-of-the-recipe.
I also enjoy surprising my own mother at the dinner table when I serve one of these dishes. Her face lights up when she sees that her cooking continues to be a part of our everyday lives. It brings back memories and is a great conversation starter at the family table. A great way for grandkids to learn about life before they were born.
Of course, everyone knows that when two people cook the same recipe the results are not going to be exactly the same. So although my cooking will never taste the same as my mom’s I will continue to cook them.
Meatloaf
INGREDIENTS:
- 4 eggs
- 500 gr lean beef mince
- 1 tsn dried oregano
- 3 Tbsn olive oil
- 2 slices bread stale is better
- 1 medium onion
- 2 cloves garlic
- 2 Tbsn white wine vinegar
- 1/2 cup flat leaf parsley chopped
INSTRUCTIONS:
- Place eggs in a saucepan and fill with water until covered by 2.5 cm (1 inch). Bring water to a boil and boil for 2 min. Turn heat down and cover. Let them sit for 8 min. Place saucepan under pouring water to cool the eggs. About 1 min.
- In a small bowl place the bread and cover with water.
- Add parsley, onion and garlic In a food processor and pulse until chopped but not purred.
- Add the rest of the ingredients except from bread into a big bowl. Pour the parsley, onion and garlic mixture.
- Remove the crust from the bread and squeeze excess water. Crumble over the mince.
- Use your hands to combine these ingredients until evenly mixed.
- Oil a 2lt (2quart) pan and with oiled hands spread the mince mixture forms a rectangle. Peel the eggs and place them in the middle of the rectangle lengthwise. Carefully lift the sides of the mince and cover the eggs.Bake at 180C for about 45 min.
- Serve with roasted potatoes or rice.
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