Monday, August 25, 2008
GF Kangaroo Meatloaf with Polenta Chips.
After still being unable to cook Tempeh without making it taste nasty, I went back to basics for tonight's dinner. This particular version of my meatloaf is very different to my standard version. I wanted it healthy - high protein and low in fat. And really...who's ever seen a fat kangaroo?
500 grams Kangaroo mince
300 gram block of tempeh
1 large onion, diced
2 cloves garlic, crushed
1/2 cup polenta (the crumb-y kind)
1/4 cup sesame seeds *optional*
1/2 cup crushed tomatoes
1/4 cup cushed tomatoes
1/4 cup brown sugar
Block of solid polenta cut into wedges.
Preheat oven to 180C.
Combine meatloaf ingredients in a large bowl. Squish until mixed thouroughly.
Brush oil around a cake tin (I use the type with the hole in the centre).
Press meat mixture into cake tin.
Brush oil across a baking tray. Place cake tin upside down on oven tray.
Pop into oven.
After 15 minutes, remove from oven. Gently lift off cake tin (the loaf should now hold it's shape). Stir glaze ingredients together and pour over. Place back in oven and bake for a further 45 minutes.
Brush oil over griddle-pan. Heat pan and gently place solid polenta wedges on to heat and crisp.
Serve with freshly ground pepper and sea salt.