Meatloaf:

Meatloaf: 

(That’s Meatloaf the dish, not the performer – I can’t bring myself to call him a singer – ‘no, I won’t do that!’)

Prep:           10 mins.

Cooking:      40 mins.

Course:        Main

Serves:        4

Rating:         2:  Moderately easy

This is a good way to use up left-over meats.

Find:

  • 400g mince (beef/lamb/pork/turkey/donkey/postman/lawyer/estate agent/parking attendant….NOT politician, it would be too bitter)
  • 2 slices bread for fresh breadcrumbs (See Tricks’n’Tips)
  • Mick’s Terbs (See Tricks’n’Tips)
  • 1 egg
  • Dollop whole grain mustard
  • Onion
  • Oil
  • Seasoning
  • Food processor
  • Loaf tin

Method:

  • Make the breadcrumbs. Put the mince in the food processor, or cut the steak up to allow it to process easier, trimming off any fat or other unwanted bits at the same time.
  • Roughly slice the onion. Put both into the processor and blitz for a time.
  • Add the breadcrumbs, herbs, mustard, egg and seasoning, then blitz again for a while. You are trying to aim for a mixture that will force nicely into a heavily oiled (or, better still, a greaseproof-paper-lined) loaf tin.
  • Put the loaf tin onto a baking tray and cook at gas mk 5 for 40 minutes.
  • Turn out the loaf and allow to cool a little before cutting, otherwise it will crumble.

Serve with mash and veg – and a good gravy

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