Tomato Paste | Bunbury Farmers Market

Glazed Meatloaf

Meatloaf Ingredients:
1kg beef mince
1 tblspn olive oil
1 tblspn Worcestershire
1 onion chopped
½ cup grated cheddar
3 cloves garlic crushed
1 cup fresh breadcrumbs
½ cup grated parmesan
2 tblspns parsley chopped
2 eggs, whisked
3 tblspns basil chopped
Salt & pepper
2 tblspns tomato paste
1 medium carrot, grated

Meatloaf Method:
Heat the oil in a frypan and sauté the onion and garlic until tender. Add this to a large bowl with the rest of the meatloaf ingredients and 1/3 cup of the glaze mix. Mix everything together thoroughly (this works best if you use your hands). Shape the mixture into a loaf and place on an oven tray. Brush the top with ½ the remaining glaze and bake for 45 minutes. After 20 minutes, brush with glaze again and return to oven. Slice and serve with fresh garden salad.

Glaze Ingredients:
½ cup tomato sauce
¼ cup Worcestershire sauce
1/3 cup BBQ sauce
2 tablespoons white vinegar
2 tablespoons brown sugar

Glaze Method:
Combine all ingredients together in a bowl.

Serves: 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Homemade Meatloaf

Ingredients:
1kg beef mince
1 tblspn olive oil
1 tblspn Worcestershire
1 onion chopped
½ cup grated cheddar
3 cloves garlic crushed
1 cup fresh breadcrumbs
½ cup grated parmesan
2 tblspns parsley chopped
2 eggs, whisked
3 tblspns basil chopped
Salt & pepper
2 tblspns tomato paste
5 hardboiled eggs
10 slices Prosciutto

Method:
Heat the oil in a frypan and sauté the onion and garlic until tender. Add this to a large bowl with the mince, breadcrumbs, parsley, basil, paste, Worcestershire, cheeses, 2 eggs, salt and pepper. Mix everything together thoroughly (this works best if you use your hands). Lay a large sheet of alfoil down on the bench and spread the slices of Prosciutto down the centre slightly overlapping. Spread half of the mince mixture across the centre of the bacon leaving the edges free. Place the boiled eggs facing end to end along the centre of the mince. Then pop the other half of mince over this and form into a brick shape. Wrap the bacon around the mince tucking in the ends then wrap everything in the alfoil. Place on a baking tray and cook at 180° for 30 minutes. Remove the foil the bake until cooked through and browned, approx. another 30 minutes. Take out and allow to rest for 15 minutes. Slice and serve with gravy of your choice.

Serves: 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Beef Stroganoff

Ingredients:
500 grams chuck steak, diced
300 grams mushrooms, sliced
1 large brown onion, sliced
50 grams butter, chopped
2 heaped tablespoons tomato paste
1 teaspoon garlic, finely chopped
1 teaspoon sweet paprika
¾ cup beef stock
½ x 200 gram tub Browns Sour Cream
2 tablespoons plain flour
3 teaspoons Thomy Mustard Mild
½ cup dry white wine (optional)
Salt and Pepper to taste
2 tablespoon olive oil

Method:
Place flour and beef in a snap lock bag. Season with salt and pepper. Shake to coat. Using half the butter and olive oil, brown the beef in a pan, in batches. Transfer beef to a plate after each batch.
Add remaining oil and butter to pan and sauté onion and mushrooms until soft. Add garlic and paprika and cook, stirring, for 3 minutes. Add wine, stock, tomato paste, mustard and beef to pan. Stir to combine. Bring to boil. Transfer to a baking dish and cover with baking paper and foil. Place in a moderate oven for 1 ½ hour until beef is tender. Stirring occasionally. Remove from oven and then stir through sour cream. Serve with potato mash or fettuccine.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: