One thing I have become quite partial to is meatloaf, with mash and gravy. Even the kids enjoy it. It would be lovely to make my own instead of buying the frozen variety. Anyone with a good meatloaf recipe?
I think I like it so much because it reminds me of faggot, peas and gravy, yummy!
roll
What's faggot?
I've never heard of this..not the food kind anyway.
Karen
It's not quite a recipe, but I've heard that Lipton's French Onion mix makes a real good seasoning for meatloaf, though I've yet to try it - my two previous meatloaf attempts were a little bland.
On 2001-11-07 11:30, BritRose wrote:
:roll:
What's faggot?
I've never heard of this..not the food kind anyway.
Karen
It's like a loose meatball in gravy, found in chipshops and it's almost compulsory to have mushy peas with them. No-one dares ask what's in 'em -the most popular brand is Brains. Yum yum! :sad:
This is what I do, I wouldn't exactly call it a recipe though
A couple of pounds of lean ground beef
add an egg
a cup or so of dried breadcrumbs
a really good splash of Worcestershire sauce salt and pepper.
Pop it in the oven around 375 until done. I can't tell you how long though I would guess around 45 mins. I usually do ours in our combo microwave/convection oven for 20 mins.
I will have to make one in the regular oven soon as we have just put in a new microwave that doesn't have the combo.
Hey Sos - here's one for you.
For da loafs (makes 2 family size bread tin meatloafers)
2 pounds of ground beef 85% lean
half of a large onion (chopped)
large bell pepper, seeded and cut into 1" dice
about three quarters of a tin of evaporated milk (small tin)
2 large free range eggs
One and half packages of saltines (you know, those funky square crackers)
One "normal" bottle of HP (A-1, Lea and Perrins or similar) steak sauce (whatever).
small tin of tomato sauce (14floz - you may not need it all though)
half a standard bottle of ketchup
few strips of good quality organic streaky bacon OR proscuitto (optional)
For da shiny stuff (glaze)
1/3c dark corn syrup
1/2c tomato ketchup
1/4c packed, light brown sugar
Getting jiggy wid da loaf
Preheat oven to 350 degrees and place the rack in the centre of the oven
Crumble the ground beef into a large stainless steel workbowl.
To the beef add the chopped onion and the diced bell pepper and mix well with your hands (don't be too rough as too much handling makes the meat tough).
Add (and mix after each addition, thereby allowing you to control consistency - you do not want this too wet=BAD) the bottle of steak sauce, the half a bottle of ketchup, a good slosh of the tomato sauce and mix well.
In a regular breakfast bowl (like one of those pfaltzgraff breakfast bowls) beat with a fork the two eggs, and the add sufficient evaporated milk to fill the breakfast bowl.
Add this to the meat mixture and mix with hands thoroughly.
In a ziplock bag, place the saltines and break them up with a rolling pin, back of a saucepan, hand, shovel, jackhammer, steamroller (whatever) into fine crumbs. Add sufficient amounts of the crumbs to the mix until it all comes together.
Divide the mixture into the loaf tins (or use the aluminium/tinfoil ones), place bacon (or proscuitto) over the top of the loaf, place the filled loaf tins on a swiss roll sheet (with a small lip - this stops any fat that comes out of the side from setting your oven on fire) and bake for about an hour and half or so (keep an eye on it so it doesn't burn though), until it appears to be finished.
Meanwhile, combine the glaze ingredients in a small non-reactive saucepan and gently heat until they come together.
Remove loafs from the oven, remove some of the fat (but not all - otherwise you end up with a dry loaf), and brush the top with the glaze. Place back into the oven until the glaze has set.
Remove, allow to cool slightly and serve.
They can be frozen too - just warp well in shrink-wrap, and then foil before freezing. (2 months max)
Andrew smile
This is very popular, and I have used it as rissoles also.
500grams approx Ilb premium mince roll
I large onion grated
I large carrot grated
I medium zucchini grated
2 teaspoons minced garlic
2 tablespoons tomato ketchup
3 tablespoons worcester sauce
I half packet parsley,sage,rosemary,thyme stuffing mix
I large egg to bind
Mix altogether with potato masher, and put into a microwave safe loaf pan. Press down firmly, cover with cling wrap and cook in microwave on med/high 15/20 mins maximum, depending upon microwave.
You can use up any left over veges in this recipe too.
SSue