The original version of this recipe, Empire Meatloaf, was created for Food in a Minute by my right-hand lady Ann Boardman. This is my adaption and it\\\'s fantastice cold in sandwiches the next day.
Ingredients
- 500 grams lean beef mince
- 1 red onion, peeled and finely chopped
- 1-2 teaspoons minced garlic
- 1 teaspoon salt
- 2-3 teaspoons curry powder or curry paste
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
- 1 cup fresh breadcrumbs, white or wholemeal
- 2 egg, beaten
- ¼ cup Worcestershire sauce
- 400 gram can Indian-style tomatoes
- ½ cup beef stock or water
Method
- Preheat the oven to 190ºC. Grease a shallow 6-cup capacity lasagne-style baking dish or line a baking tray with foil.
- In a large bowl, mix together the beef mince, onion, garlic, salt, curry powder or paste, thyme, breadcrumbs, eggs, half the Worcestershire sauce and half the tomatoes.
- Using wet hands, shape the mixture into a loaf shape and place in the prepared dish or on the prepared tray. The meatloaf mix is supposed to be very wet so do not panic.
- Stir together the beef stock with the remaining Worcestershire sauce and tomatoes. Pour over the loaf. If cooking on a tray, spoon this on throughout the cooking process, like a glaze.
- Bake the meatloaf in the preheated oven for 1 hour. Remove from the oven, cover and rest 5 minutes before carving into thick slices and serving.
Cooks Tips
- Leaving the meatloaf to rest before carving ensures that it will \\\"set\\\", preventing the slices from falling to pieces when carving. - Stir the diced canned tomatoes before measuring as the chunky pieces setting at the bottom of the can. - Variation: use half beef, half lamb mince or half beef, half sausage meat.
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