First Posted on my other Blog December 5, 2009
- 800g lean minced beef (all I had – could use more ) edit: (add a 500g roll of sausage meat)
- 1 cup bread crumbs
- 1 tsp salt
- 1 onion finely diced
- 1 tsp mustard powder
- ½ tsp cayenne
- ½ tsp black pepper
- ½ cup bacon pieces chopped
- 1 tomato chopped (I used a
canned one, and had the rest with the meatloaf)
- 1 Tblesp tomato puree
- A few dashes of
Worcestershire sauce – ok, if I had
to guess I would say 3 tblsp
- 2 eggs beaten
- 2 cups apples peeled, cored
& chopped medium small.
- 150g tasty cheese cut into
- 1 teaspoon English mixed
herbs, (sage, rosemary, thyme, parsley) and/or Italian herbs, (basil,
- Wash your hands thoroughly with
a nail brush and soap, especially between the fingers and under the nails,
and dry them. This is a high risk food that is good to keep and eat cold,
so good hygiene is important.
- Oil and line a loaf pan or
two, depending on size, with baking paper/greaseproof paper, (I have a non
stick pan and no paper, but this is a good idea).
- Beat eggs in a large bowl.
- Mix in the meat, then add the remaining ingredients
and combine by hand until evenly mixed. It feels nice, squishing it between the fingers…
- Put the mixture into loaf
- Bake 1 hour at 180o
C. or until cooked through and browned on top. Turn off the oven.
- Allow to stand for a few
minutes to set, then gently turn out onto a wire rack over a tray and put
back into the warm oven to let any excess fat drain off while keeping it warm.
- Place on plate, slice and
serve. Good cold with Wattie’s
tomato sauce, and tomatoes.
The apple and cheese could be replaced by frozen mixed veges and chopped capsicum, and I sometimes include a couple or three whole hard boiled eggs in the middle.