JamieOliver.com

meatloaf & creamed corn

main courses | serves 6–8
1 Preheat the oven to 190C/gas 5. In a pan over medium heat, fry the onion and garlic in the olive oil. Cook over a low heat for 5 minutes before adding the paprika, cumin and thyme. Cook for 2–3 minutes, then set aside to cool.
2 In a bowl, combine the pork mince, beef mince, egg, the breadcrumbs and the cooled onion mixture. Mix and season well. Place in a medium loaf tin and cook for 1 hour until golden and cooked through.
3 Meanwhile, place the sweetcorn cobs in a pan with the spring onions, garlic cloves, chicken stock and double cream. Cook over a low heat for 15 minutes, then season and scatter with chopped spring onions. Slice meatloaf and serve with corn.


Recipe by Abigail Fawcett, Photography by Sam Stowell.
• from Jamie Magazine issue 7