Seasonal Meatloaf...

The pleasure I get from choosing a menu in line with seasonal veg is immense. Although this year I will sob when the broad bean season closes, [they are fava beans in the US.] They are the easiest crop to grow. I sowed mine last October in the ground and they survived temperatures of -18°. We've had tons of delicious baby beans several times a week since early May, sometimes with butter and garlic, occasionally with bacon and cabbage, often with pasta dishes. Yum-eee. The great thing is the children love to pick and de-pod them, although you do have to insist that they use scissors in case they uproot the entire plant.

Yesterday I took a stroll around the walled garden to see what needed picking: The curly leaf parsley was looking like a mini forest so I picked lots plus a few sprigs of golden oregano. A spring cabbage was being crowded out by its neighbours so I had that too. I plucked a congested handful of baby scallions from the soil (should've thinned earlier but hey ho) and drank in their lovely oniony smell. I selected a white and a red onion and lastly I pulled up a big fat garlic bulb. I knew I had fresh pork mince in the fridge so obviously it was time cook meatloaf.

The recipes on the BBC Good Food site are always pretty good and this one was perfect.

Of all 9 ingredients  required for the recipe The Larches produces 5 of them and just think, it could be 6 if we raised the pigs here...... one day, mark my words.....

Meatloaf Ingredients

• 2 slices fresh white bread , crusts removed
• 500g pack minced pork
• 1 onion , roughly chopped
• 1 garlic clove , roughly chopped
• big handful of parsley
• 1 tbsp fresh chopped oregano or 1 tsp dried
• 4 tbsp freshly grated Parmesan
• 1 egg , beaten
• 8 slices prosciutto

I tend to go a bit off piste with recipes, so in the end I made meatballs with the mixture adding grated carrots and a little chilli flakes but deleting the parmesan and prosciutto. It was so easy to make in my processor and by doubling the quantity I made 24 golf ball sized meatballs, roasting them at 220° for 45 mins. Half for dinner, half for the freezer. They were gorgeous served with hot spaghetti drenched in well seasoned garlic mascarpone, with kale and broad beans on the side.

Today I tested a meatball cold with sweet chilli sauce ..... Really, really good.