Wednesday, October 22, 2008

Cold Comfort for Picnics

Spicy Chilli Bean & Rice Meatloaf

I go on picnics a lot and this recipe makes a great cold spicy meatloaf that can be sliced thinly to make sandwiches.

This simple picnic meatloaf recipe relies on a can of well flavoured chilli beans and Italian Chilli sausages. It can be eaten hot or cold it makes wonderful sandwiches. In the local market (Chatswood, Sydney Australia) the mince was $6/kg while the sausages were only $5/kg so a cheap recipe was to use the sausages in meatloaf. The combination of brown rice and beans boosts the protein content and improves the nutritional (high fibre) profile of the recipe. There is no need to add red bell pepper (red capsicum), onion, garlic or water/milk, the Chilli beans have all these in the can and the sausages contains extra seasoning and breadcrumbs so we only need two eggs and a small quantity of cornmeal to thicken the meatloaf to shape it into a loaf shape. The total cost is approximately $7 for the whole 2 kg or 4.5 lb loaf. Serves 8 with crusty white bread and salad.

Spicy Chilli Bean & Rice Meatloaf

Ingredients (Makes one large loaf, serves 8 with crusty white bread and salad.)
1 kg (about 2 lbs) Italian Chilli Sausages (skins removed)
3 cups of cooked brown rice (use 1 cup of uncooked rice to make 3 cups of cooked rice)
1 can (about 400 grams or 14 ozs) Mexican Chilli Beans
2 large eggs
1/3 – 1/2 cup of cornmeal (depending on the wetness of the mixture)
2 tablespoons hot chilli sauce ( I use ABC brand, an Asian import)

Glaze (Optional)
½ cup tomato sauce
½ tablespoon hot chilli sauce (or to taste)
4 tablespoons of brown sugar
4 teaspoons cider or white vinegar

Preheat oven to 200C (400F).
Place all ingredients (except cornmeal) into large bowl.
Mix adding cornmeal(2 tablespoons at a time) until the mixture comes away from sides of bowl.
Form into loaf shape
(or place into large 23cmx13cmx7cm(2litre) 9”x5”x3”(4.5 pints) meatloaf tin)
If using glaze brush half over the loaf.
Bake for 35 mins.
Pour remaining glaze over loaf and bake for another 35 mins.
Or simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.

I use a meat thermometer to check that the internal heat is medium done.

This cold meatloaf will make about 30 slices for open-faced picnic sandwiches.

Sourdough Meatloaf Sandwiches topped with cheese and mustard

1 comment:

Faery said...

Wow this looks delicious.
Audax Artifex the corn flour I used is different from the polenta one, i added a picture of the flour we use here and that is now available in the USA.
thanks for stopping by my blog