Meatloaf
Wonderful served hot or cold, great for picnics.
Ingredients
- 4 tablespoons Goodall’s olive oil
- 1 medium – large onion, finely chopped
- 110g (4oz) rashers, chopped finely
- 175g (6 oz) mushrooms, chopped
- 1-2 cloves garlic, crushed or chopped
- 550g (1¼ lbs) minced lean beef
- 50g (2 oz) wholemeal breadcrumbs
- Salt
- Goodall’s freshly ground black pepper
- 1 teaspoon Goodall’s oregano
- 1 teaspoon Goodall’s nutmeg
- 2 teaspoons Goodall’s parsley
- 2 tablespoons tomato ketchup
- 1 large egg
- 2-3 Goodall’s bay leaves
Method
Use a non-stick loaf tin 9” x 5 x 3 (23cm 12.5 x 7.5).
Heat oven to 190oC, 375oF, Gas 5
Heat the oil in a frying pan and fry the onion until soft, transfer to mixing bowl. Fry the rashers until golden and add to bowl. Next, fry the mushrooms until soft, and tasty, adding the garlic as they fry. Transfer contents of pan to the bowl. Put the meats and breadcrumbs into the bowl and season generously with the salt, pepper, herbs and spice. Add in the tomato ketchup and egg and mix everything very well together. Put the mixture into the prepared loaf. Bake in the oven. When the top gets nicely browned cover with some foil. If necessary the oven heat may be reduced to 180oC, 350o F, gas 4. In all it will take about 1¼ - 1½ hours. If eating hot, allow meatloaf to stand for 15 minutes to settle before turning out and carving. If planning to serve it cold, leave to cool completely in the tin before slicing. Serve hot with vegetables or cold with a salad.