Vineleaf Wrapped Meat Loaf with homemade Ketchup

Raspberry Ketchup

• 1 can tomatoes (400 gram)
• 2 shallots
• 4 garlic cloves
• 1 bay leaf
• 1 teaspoon coriander seeds
• 1/4 cup raspberrry vinegar
• 1 teaspoon worcestershire sauce
• 1 tablespoon brown sugar
• 1 tablespoon tomato paste
• pinches cinnamon
• small pinches clove

1. Cut the shallots in half and put them in a pan (including the ones for the meat loaf). Cover them with oil, add a bay leaf, all the garlic cloves (also the ones for the meat loaf) and the coriander seeds. Bring the oil to a boil and leave it on your smallest fire until the shallots are soft. Don’t throw the oil away, you can just use it again.
2. In a skillet bake the tomato paste until it smells sweet and add the tomatoes, the vinegar, the Worcestershire sauce, pepper, salt and sugar. Also add 4 of the poached garlic cloves and 2 shallots.
3. Bring the sauce to a simmer and let it simmer until the sauce has the desired thickness. Blend it not entirely smooth in your food processor and set aside.

Meatloaf

• 500 gram mixed beef and pork minced meat
• 1 egg
• milk
• 50 gram bacon in cubes
• 3 tablespoons homemade ketchup
• 2 shallots
• 3 garlic cloves
• 150 gram blue berries
• vineleafs
• pepper and salt

1. Clean your food processor, put in the bread and add a little milk to soak it. Add the egg, the remaining shallots, the garlic and the bacon and pulse it into a coarse paste.
2. Add this mixture to the meat and add 3 tablespoons of the ketchup, season with salt and pepper. Mix it good together and as last, carefully mix in the berries.
3. Preheat the oven to 180C / 360F
4. Grease a cake tin and cover with vine leaves. Put the meat in the cake tin, don’t press it to hard so the texture stays a bit loose and cover it with more vine leafs. Cover the leafs with the ketchup and bake on 180C for one hour.