Meatloaf

A scrumptious, yummy, easy recipe for you and your family!! Served on a bed of oodles of mashed potato, it truly is a winner. A cousin passed this recipe on to me and when I tried it, I know I would be making it regularly. It is equally good cold, with pickles etc.

There is no method, just chuck it all together!! You will need a suitable baking sheet with a lip to retain the juices. Pre heat your fan oven to 180C and get going.

You can use fresh or dried herbs, but bear in mind, that, eg 1 teaspoonful dried oregano = 1 tablespoonful fresh. I have a pot of it outside my back door. Ditto parsley. But used dried basil.

This loaf serves about 6

In a large bowl, place:

1 kg lean [5% fat] steak mince

2 very finely chopped, large shallots

3 oz stale white breadcrumbs from a whole loaf

½ teaspoonful garlic powder 

Season well with sea salt and plenty of fresh ground pepper

1 large egg, beaten

2 tablespoonfuls Worcester sauce

1 teaspoonful each of dried basil, oregano and parsley [or fresh as above]

½ teaspoonful chilli powder [or slightly less or more as you wish]

4 fl oz of whole milk

Get your hands in, and bring it all together until well incorporated. Place on your work surface and make into the loaf shape of your choice. *see note. Place on your oiled baking sheet and bake for about 45-50 mins.

Meanwhile….

Make a sticky coating:

In a small basin place:

2 tablespoonfuls tomato ketchup

2 tablespoonfuls brown fruit sauce eg Daddies or HP

½ teaspoonful sweet smoked paprika

a heaped teaspoonful of dark soft brown sugar

dash of Worcester sauce

Turn your oven up to about 200C. Mix the above together, then take the loaf out of the oven and using a pastry brush, slather the mix over your loaf. Return to your oven and bake for a further 15  mins. If you have enough left over, brush once more after about 8 mins.

Let it rest for a short while before slicing, serving over the mash, then some lovely gravy and a green veg!  I used a mash with caramelised fried onion and sweet potato stirred in, if you are wondering what the bits are!!

Note: A handy hint.  I use a 2lb loaf cake tin, lined with tin foil, tucked into the corners. Lightly oil the foil. Fill the tin with the meatloaf then chill the mixture. When you are ready to bake, take the foil holding the meatloaf out of the tin and place it on your baking sheet. Carefully take away the foil and flatten it and with a your fingers gently smooth out the edges. Your meatloaf will be even and neat.

Enjoy. Easy peasy.