Classic American Meatloaf with Salted Egg Crumble & Tomato Beet Purée
by Chef Timothy Chia
@ 12 Jul 2018
50g butter
200g yellow onions, peeled and diced
180g carrots, peeled and diced
50g garlic cloves, peeled and diced
700g minced beef
100g breadcrumbs
20g L&P sauce
10g finely chopped Italian parsley
8g sugar
2 whole eggs, lightly beaten
40ml milk
Salt and freshly ground black pepper, to taste
50g ketchup
Tomato beet purée, for dipping
Salted Egg Crumble
Cooking oil, for deep-frying and stir-frying
100g chickpeas, strained and chopped
50g salted egg yolks, smashed
¼ tsp icing Sugar
• For the salted egg crumble: Heat cooking oil in a deep fryer to 200°C and deep-fry the chopped chickpeas until golden brown and crispy. Remove and drain well on absorbent paper towels. Set aside. Heat cooking oil in a frying pan over a low heat until hot and lightly stir-fry the smashed salted egg yolks until it starts to turn slightly pale. Sprinkle the icing sugar over and continue to stir-fry until salted egg yolks turn slightly
brown. Remove and set aside to cool. Once cooled, blend the stir-fried salted egg yolks with the deep-fried chickpeas and set aside.
• Heat butter in a sauté pan over a medium heat until butter has melted. Add in diced yellow onions, carrots, and garlic and sauté until fragrant. Set aside. Mix minced beef with all the remaining ingredients (except the ketchup) in a mixing bowl. Add in sautéed carrot mixture and mix well. Press the minced beef mixture into a square baking pan and cover with aluminum foil. Bake in a pre-heated oven at 175°C for about 30 minutes. Remove meatloaf from the oven and set aside for about 10 minutes before unmoulding. Cut the meatloaf into five square cubes and spread a thin layer of ketchup on top of each cube and sprinkle with salted egg crumble.
• Spread tomato beef purée onto each serving plate and top with a cube of meatloaf with salted egg crumble. Serves 5
Adapted from the
May Jun 18 issue of Cuisine & Wine.
