I have become slightly obsessed with finding bargains on the reduced counter at the supermarket. Frequently this means mince – and so naturally thoughts turn to meatloaf.
This is about the third kind of meatloaf I have made in the last year or so, with the other recipes/adaptations sadly forgotten (to the dismay of Mr. E). This time, rather than finding a recipe on the internet, I thought that I would revert to my Mary Berry “Complete Cook Book“, (which is superb – the edition I use is a little older, as it was a 21st b’day present from my grandmother) and adapt from there.
This is apparently good, if not quite up to the standard of the very first one I made….
750g (1.5lbs) minced beef
1 x 400g can of chopped tomatoes
Tbsp dried rosemary, tbsp dried thyme
1 onion, chopped
1 red pepper (in lieu of a carrot), finely chopped
2 tbsp chopped parsley
6 garlic gloves, crushed (you could halve this, unless you are a garlic fan, as we are)
2-3 eggs – enough to bind the mixture
1 tbsp Worcestershire sauce
Bacon – to line the loaf tins
2 x 1lb loaf tins.
1. Combine the minced beef, tomatoes, breadcrumbs, herbs, onion, pepper, garlic, parsley, beaten egg, Worcestershire sauce and black pepper.
2. Arrange the bacon rasher scrosswise int eh loaf tin, letting them hang over the sides. Put the mixture in the tin and fold over the bacon. Turn the loaf out into a roasting tin and bake in a preheated oven at 190C, basting once ore twice, for 1 hour.
3. Increase the heat to 230C and bake for 15 minutes / until the meat loaf is firm. Spoon off any fat, slice the meatloaf, and serve hot.