Piquant Meat Loaf is quick and easy to prepare and tastes absolutely delicious. Serve with creamed potatoes and a rich tomato sauce.
1 teaspoon vegetable oil
3 oz. fresh breadcrumbs
8 fl. oz. milk
1 lb. lean pork, minced
1 lb. lean beef, minced
1 large onion, finely chopped
4 oz. canned pimiento, drained and chopped
3 tablespoons prepared French mustard
1 teaspoon dried basil
½ teaspoon cayenne pepper
1 tablespoon paprika pepper
1 teaspoon salt
1 teaspoon black pepper
2 eggs, lightly beaten
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Grease a 2-pound loaf tin with the teaspoon of oil. Set aside.
Place the breadcrumbs in a medium-sized mixing bowl. Pour over the milk and set aside for 15 minutes, or until the bread has soaked up most of the milk.
Place the breadcrumb mixture in a large mixing bowl. Add all the remaining ingredients. With your hands, mix and knead the ingredients until they are thoroughly combined. Spoon the meat mixture into the prepared tin.
Half-fill a baking tin with boiling water. Place the meat loaf in the baking tin. Place the tin in the centre of the oven and bake the meat loaf for 1 ½ to 1 ½ hours or until it is cooked through.
Remove the tin from the oven and un-mould the meat loaf by running a knife around the edges of the tin and turning it out on to a plate. Serve at once, or allow the meat loaf to cool in the tin, cover it, put it in the refrigerator and serve cold.