Meat Loaf III

Equally good on a picnic as for a summer lunch served with salad, this Meat Loaf is easy to make.

1 lb. minced beef

1 lb. gammon, minced

4 oz. fresh breadcrumbs large eggs

2 garlic cloves, crushed

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 tablespoon tomato puree

1 oz. butter

1 tablespoon finely chopped fresh mint 4 hard-boiled eggs

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a large mixing bowl combine all the ingredients except the hard-boiled eggs. Using your hands, mix and knead the ingredients well.

Divide the mixture in half. Put half the mixture in a 2-pound loaf tin, pressing it down well. Lay the hard-boiled eggs end to end along the centre, lengthways.

Cover with the remaining meat mixture, pressing down gently around the eggs. Smooth the top and cover tightly with aluminium foil.

Place the loaf tin in a baking tin. Pour enough boiling water into the baking tin to come lj-inches up the sides of the loaf tin.

Place the baking tin in the oven and bake the meat loaf for 1| hours.

Remove the baking tin from the oven. Lift out the loaf tin and set it aside to cool. When it is cool cover it with a fresh piece of aluminium foil and put it in the refrigerator to chill for at least 2 hours.

Remove the loaf tin from the refriger-ator. Run a knife around the edge of the meat loaf. Turn the meat loaf out on to a serving dish. Cut it into thick slices and serve.

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