Meatloaf recipes
Our top 3 of 21 Meatloaf recipes
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Meat Loaf
- Barbequed Meat Loaf
- Candlebridge Bakery Hearty Meat Loaf
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Ingredients
- 2lbs minced meat
- 1 large grated onion
- squirt tomato ketchup
- to taste dark soya sauce
- 1 large eggs
- 2-3 tbsp matzoh meal
Method
- Pre-heat the oven to 200C
- Put mincemeat into a plastic bowl,add the beaten egg and grated onion.
- Add a squirt ketchup and 3 shakes of soy sauce and mix it all together.
- Then add matzoh meal to bind the mixture together.
- Put the mixture in a loaf tin,squashing it in firmly.Press down edges with a fork to make a moat, for your gravy.
- Put in oven 200 deg for 15 minutes,then turn down to 180 deg for one hour.
- Take out of tin serve with mashed potato and peas.
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Add commentIngredients
- MEAT LOAF
- 1 lb sausage meat
- 1 lb minced beef
- 1 cup breadcrumbs
- 1 chopped onion
- 1 dessertspoon curry powder
- 1 tablespoon Chopped parsley
- 1 egg
- ½ cup each milk and water
- salt and pepper
- BBQ SAUCE
- ½ cup water
- ½ cup tomato sauce
- 2 tablespoons malt vinegar
- ½ cup brown sugar
- ¼ cup Worchester sauce
- 1 teaspoon instant coffee powder
- 2 tablespoons Lemon juice (or similar)
- 1 oz butter
Method
- Sauce: combine all ingredients in a saucepan bring to the boil and simmer for 5 minutes.
- Meat Loaf: combine meat, chopped onion, salt, pepper, curry powder, parsley and egg in a bowl. Mix well. Add milk and water and mix till smooth. Place in large enough cooking container and bake at 350deg F (180deg C) for 30 minutes. Pour over sauce and bake for another 45 minutes, basting frequently.
- Very Tasty.
1 Comments
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candlebridgebakery Mon Jun 7 2010 • Reply
Absolutely beautiful hearty meal. Flavours are well defined and lingering!!
Ingredients
- CANDLEBRIDGE TRADITIONAL CRISPY PIE PASTRY
- 12oz Plain Flour sieved
- 3oz Fridge Cold Butter
- 3oz Atora suet
- 1 Teaspoon Salt
- 1 Teaspoon Paprika
- 1 Teaspoon Ground Black Pepper
- 1 Small Jug of cold milk
- CANDLEBRIDGE HEARTY PASTRY BAKED MEAT LOAF
- 1lb of Organic or Low Fat Lamb or Beef Mince
- 2oz Breadcrumbs
- 1 Large Farmhouse Egg Beaten
- 1 Large onion diced
- 1 Tablespoon Dried Parsley
- 1 Tablespoon Dried Sage
- 1 Tablespoon Ground Garlic
- 1 Tablespoon Ground Black Pepper
- 1 Tablespoon Paprika
- 1 Tablespoon Tomato Ketchup
- 1 Tablespoon Light Olive Oil
- 1 Teaspoon Salt
Method
- ******************************************************
- The Candlebridge Traditional Crispy Pie Pastry
- ******************************************************
- 1. In a large bowl, sieve the plain flour & salt, paprika and ground black pepper together.
- 2. Cube the butter and add to the flour and rub into the flour until it resembles coarse breadcrumbs.
- 3. Now add the atora suet and mix well with the rest of the ingredients.
- 4. Make a well in your mix and add a little milk and stir it around until it forms a doughball but not sticky!
- 5. Turn your dough out onto a floured board and knead it well into a large round shape. Place it on a plate and return it to the refridgerator until you're ready to use it.
- ******************************************************
- The Candlebridge Hearty Pastry Baked Meat Loaf
- ******************************************************
- 1. Preheat your oven to 180oC and grease a 2lb loaf tin liberally with light olive oil
- 2. In a large bowl, place the following ingredients: breadcrumbs, onion, herbs & spices, tomato ketchup, olive oil and beaten egg and mix well together
- 3. Now add the raw uncooked organic or low fat lamb or beef mince and mix well with the other ingredients
- 4. Transfer the ingredients into a glass pyrex dish, cover with cling film and place in the refridgerator until needed.
- 5. Take out your pastry from the refridgerator and knead it a couple more times on a floured board and begin to roll it out into an oblong shape.
- 6. Be very careful not to roll too thinly as it has to be able to accomodate the weight of the meat content, so I would suggest you take your time.
- 7. Using your rolling pin, place the pastry over it and drape it over your pre-greased loaf tin and let it gently find its way. Teasing the pastry into the base and covering the sides. Do not trim the pastry!
- 8. Now remove the chilled meat from the fridge and spoon it into the pastry casing and even it out with the back of a spoon.
- 9. With the long sides of the pastry, egg wash them as it will act as a glue to keeping the pastry closed during cooking!
- 10. Fold over one side of the pastry to the other and do the same with the shorter ends.
- 11. Using the back of a fork, press down gently on the pastry ends sealing them and egg wash the full pastry. Pierce the pastry in a few places.
- 12. Place on the middle shelf in your pre-heated oven for 30 minutes.
- 13. After 30 minutes, open the oven door to check your meat loaf. If it is becoming nice and golden, place a sheet of silver foil on top and place two metal spoons on top to keep the foil from moving.
- 14. Set your oven time for another 30 minutes. During this time, it might be a nice idea to prepare some creamed potatoes and buttered carrots to serve!!
- **Original recipe by L Shannon, Candlebridge Bakery & Soup Kitchen - 4 June 2010 **
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3 Comments
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Add commentSusan H Thu Feb 26 2009 • Reply
Thanks very much, will try it.
mother of four Wed Feb 25 2009 • Reply
Hi matzah meal is like breadcrumbs you can buy it in Tesco. You can used breadcrumbs instead.
Best Wishes
Danielle
Susan H Wed Feb 25 2009 • Reply
What is matzah meal?