I case it were needed, this proves not all meatloaves are created equal. My Middle Eastern heritage is fully apparent here, combining so many of the flavours that I love. Pair this with mash, as per tradition or with grain salads.
Serves: 4–6
Ingredients
● 750g beef mince
● 1 tbsp each fennel and coriander seeds
● 3 tsp each linseeds and sesame seeds
● 2½ tsp each ground cumin, ground coriander and nigella seeds
● 2 tsp each garlic granules and ground cinnamon
● 1½ tsp black mustard seeds
● ½ tsp chilli flakes
● 1 tsp fine sea salt
● A good pinch of coarsely ground black pepper
● 60g raisins
● 1 small red onion, finely chopped
● 2 eggs, beaten
● 170g breadcrumbs
● 60ml malt vinegar
● A few sprigs of fresh dill, finely chopped
● 2 large aubergines
● 150ml tahini
● 1–2 tbsp honey
● A squeeze of lemon juice
Method
● Put the meat, spices, salt, pepper, raisins, onion, eggs, breadcrumbs, vinegar and dill into a large mixing bowl and mix well. Cover and leave to stand at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
● Preheat the oven to 180°C and line a 900g non-stick loaf tin with baking parchment.
● Slice the aubergines very thinly lengthways. Heat a large non-stick frying pan and, working in batches, cook each aubergine slice until just golden on each side, setting them aside as they are done.
● Line the loaf tin with the aubergine slices so that they overlap one another and also hang over the sides.
● Press the meat mixture into the tin and fold the overhanging aubergine over the top. Bake until cooked through, about 1½ hours.
● Leave to cool, then turn out.
● Mix the tahini, honey and lemon juice to serve alongside. Taste and adjust the seasoning.
