Beef Loaf

Very easy to make, this cold meat loaf is ideal to serve for a picnic, in sandwiches or with salads for a summer lunch or supper. Wrapped in aluminium foil and kept in the refrigerator, this meat loaf will keep for

3 to

4 days.


1 lb. lean beef, minced slices bacon, rind removed and cut into small pieces

1 teaspoon dried thyme

1 teaspoons salt

½ teaspoon freshly ground black pepper

1 garlic clove, crushed

4 tablespoons red wine

1 tablespoon wine vinegar

1 teaspoon French mustard

1 tablespoon vegetable oil

Put the beef, bacon, thyme, salt, pepper, garlic, wine, vinegar and mustard in a large bowl and mix them well. Put the bowl into the refrigerator, cover and leave for at least 2 hours.

Preheat the oven to warm 325°F (Gas Mark 3, 170X).

Using a pastry brush, grease a 2-pound loaf tin with the vegetable oil. Put the meat mixture into the tin.

Put the filled loaf tin into a large baking pan and half-fill the pan with water. Place the pan in the centre of the oven and cook the meat loaf for 1 ½ hours. After 1 hour, cover the loaf tin with foil to prevent the meat from becoming too dry.

Remove the meat loaf from the oven and leave it to cool for at least one hour. Unmould it by running a knife around the edges of the tin and turning it out on to a plate.

Wrap the cool meat loaf in aluminium foil and chill in the refrigerator for at least 6 hours before serving.

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