Great as a main meal, or a light lunch - this meat loaf is also perfect for picnics or lunchboxes !Meat loaf is not something which I make very often – I’m not sure why not, as each time I make it the family enjoy it and it is so easy to throw together !
It freezes well and can be served either hot (with mashed potatoes, gravy and vegetables) or cold with a salad as a light meal. It ‘travels’ well & which makes it great for lunch boxes and picnics.
Here is a recipe which I came up with some years ago, & which works every time -:
Meat Loaf
1 kg lean Beef Mince
3 Onions, finely chopped
3 Eggs, beaten
½ cup Bread Crumbs
1-2 tbsp Garlic, finely chopped
1 x 240 gm tin of whole Tomatoes, drained & chopped
1 x 45 gm tin of Tomato Paste
1 tbsp dried Basil
1 tbsp dried Oreganum
Salt & Pepper
Extra breadcrumbs & Onion slices for decorating
Olive Oil
Mix all the ingredients together until well blended (hands are best for this !) then place the mixture into a lightly greased loaf tin (the one I use is 23 x 13 cm/9 x 5 inch)– pressing and patting in to shape & to ensure that all the corners of the tin are filled. Sprinkle some breadcrumbs over the top of the loaf, scatter a few thinly sliced onion rings over the top and brush with a little olive oil. Bake at 190’C/375’F/Gas mark 5 for around an hour until done (prick loaf with a skewer in the centre to check that the juices run clear). Allow to cool slightly before cutting into slices. Serve hot with mashed potatoes, gravy and vegetables or cold with salad for a light lunch. This dish also freezes well.
It freezes well and can be served either hot (with mashed potatoes, gravy and vegetables) or cold with a salad as a light meal. It ‘travels’ well & which makes it great for lunch boxes and picnics.
Here is a recipe which I came up with some years ago, & which works every time -:
Meat Loaf
1 kg lean Beef Mince
3 Onions, finely chopped
3 Eggs, beaten
½ cup Bread Crumbs
1-2 tbsp Garlic, finely chopped
1 x 240 gm tin of whole Tomatoes, drained & chopped
1 x 45 gm tin of Tomato Paste
1 tbsp dried Basil
1 tbsp dried Oreganum
Salt & Pepper
Extra breadcrumbs & Onion slices for decorating
Olive Oil
Mix all the ingredients together until well blended (hands are best for this !) then place the mixture into a lightly greased loaf tin (the one I use is 23 x 13 cm/9 x 5 inch)– pressing and patting in to shape & to ensure that all the corners of the tin are filled. Sprinkle some breadcrumbs over the top of the loaf, scatter a few thinly sliced onion rings over the top and brush with a little olive oil. Bake at 190’C/375’F/Gas mark 5 for around an hour until done (prick loaf with a skewer in the centre to check that the juices run clear). Allow to cool slightly before cutting into slices. Serve hot with mashed potatoes, gravy and vegetables or cold with salad for a light lunch. This dish also freezes well.
