Wicca303
Full Member
Meat Loaf
Ingredients:
454g lean mince (beef or lamb work best)
Handful mushrooms, finely chopped
1/2 tsp Thyme
1/2 tsp Majoram
1/2 tsp Mustard powder
1-2 cloves garlic, crushed
1tbsp Worcestshire sauce
1 small onion, finely chopped
1 medium carrot, grated
1 tbsp (level) tomato puree
1 egg, beaten
1. Preheat oven to 200°C/Gas Mark 6.
2. Fry onion & garlic in frylight for 2 mins to soften, add the mushrooms, thyme, & majoram. Fry until all are soft but not caramelised. Drain off any excess liquid.
3. Combine above mixture in a bowl with the mince, mustard powder, Worcestershire sauce, tomato puree & carrot, mix well. Gradually mix in the beaten eggs.
4. Spray a non-stick loaf tin with frylight, firmly press the mince mixture into the greased tin.
5. Bake in the oven for 25-30 minutes.
6. Serve hot or cold.
This will keep in the fridge (cooked) for upto 5 days, it travels well and is lovely eaten cold for lunch.
Ingredients:
454g lean mince (beef or lamb work best)
Handful mushrooms, finely chopped
1/2 tsp Thyme
1/2 tsp Majoram
1/2 tsp Mustard powder
1-2 cloves garlic, crushed
1tbsp Worcestshire sauce
1 small onion, finely chopped
1 medium carrot, grated
1 tbsp (level) tomato puree
1 egg, beaten
1. Preheat oven to 200°C/Gas Mark 6.
2. Fry onion & garlic in frylight for 2 mins to soften, add the mushrooms, thyme, & majoram. Fry until all are soft but not caramelised. Drain off any excess liquid.
3. Combine above mixture in a bowl with the mince, mustard powder, Worcestershire sauce, tomato puree & carrot, mix well. Gradually mix in the beaten eggs.
4. Spray a non-stick loaf tin with frylight, firmly press the mince mixture into the greased tin.
5. Bake in the oven for 25-30 minutes.
6. Serve hot or cold.
This will keep in the fridge (cooked) for upto 5 days, it travels well and is lovely eaten cold for lunch.