The film, if you haven't guessed yet, was "A Single Man" (I know, cheery), set in 1962 Los Angeles. One of the reasons I love this film is George's beautiful modernist house that has many Barbican-esque features, including floor to ceiling wooden-framed windows and drool-worthy chairs.
There is absolutely no mention of food in the entire film, and the only food that makes an on-screen appearance is some frozen bread. So I decided to serve up a classic American 60s dish, plumping for meatloaf, using Delia's Evening Standard cookbook recipe. This must have been one of Granny's favourites too - there's still a handwritten bookmark! I like to add tomato ketchup to the top of the loaf before baking, a tip from present day cookbook New York Cult Recipes, which adds a little extra to the taste and also helps stop the meat drying out. Meatloaf is also a dish that benefits from being made in advance - storing it overnight in the fridge makes it more robust and easier to cut into slices, as well as leaving more time for dancing when your guests arrive.
Ingredients:
(Serves 4)
500g minced beef
500g minced pork
1 large onion, finely chopped
1 green bell pepper, finely chopped
1 tsp dried thyme
1 tsp dried oregano
1 clove of garlic
3 slices white bread
2 tbsp milk
1 egg, beaten
50ml tomato ketchup
Method
1. Mix together the meat, chopped vegetables, herbs and garlic in a large bowl
2. Cut the crusts off the bread and soak in the milk. Squeeze out the excess milk and add the bread to the meat mixture, mixing again.
3. Season and add the egg to bind the mixture together. Pack into a loaf tin, cover and store in the fridge until ready to cook
4. Spread the ketchup over the top of the meatloaf and cook in the oven at 180C for an hour.
Slice the loaf into thick portions and serve with mash, gravy, creamed corn and coleslaw for a filling and tasty American feast.
Happy BirthDave!
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