Tuscan Meat Loaf

CD easily made dish for a family meal, Tuscan Meat Loaf is economical as well as delicious. Serve with creamed potatoes and a green vegetable, or cold with a mixed salad.

4-6 SERVINGS

1 oz. butter large onion, finely chopped garlic cloves, crushed

U lb. lean lamb, minced

8 oz. lean bacon, rinds removed and finely chopped

2 oz. fresh white breadcrumbs juice of

2 lemons

2 large eggs, well beaten

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon fennel seeds

1 tablespoon finely chopped fresh parsley

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

In a small frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Transfer the onion mixture to a large mixing bowl and set aside to cool.

When the onion mixture is cool, add the remaining ingredients. Using your hands, mix the ingredients thoroughly. Spoon the mixture into a 2-pound loaf tin and smooth the top with a flat-bladed knife.

Place the tin in the centre of the oven and bake the meat loaf for 1;| to 1 ½ hours or until the loaf has set and a skewer inserted into the centre comes out clean. Remove the tin from the oven and pour off any fat.

Turn the meat loaf on to a warmed serving dish and serve immediately, if you are serving it hot.

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