Meat Loaf I

An economical cold meat loaf for the family, this may be served with salad for supper or at a picnic.

1 lb. lean minced beef

3 oz. fresh breadcrumbs

1 medium-sized onion, finely chopped

4 oz. mushrooms, wiped clean and chopped

2 eggs, lightly beaten

2 teaspoons prepared French mustard

1 teaspoon celery salt

1 teaspoon Worcestershire sauce

2- teaspoon black pepper

1 teaspoon dried marjoram

1 teaspoon dried parsley

½ teaspoon dried thyme streaky bacon slices

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

In a large mixing bowl, combine the beef, breadcrumbs, onion, mushrooms, eggs, mustard, celery salt, Worcestershire sauce, pepper, marjoram, parsley and A fragrant, colourful dish from India, Meat and Fruit Pilau is rich with mixed nuts, fruit, spices and lamb. thyme. Using your hands, mix and knead the mixture well.

Press the meat mixture into a Impound loaf tin and smooth the top with a table knife. Lay the bacon slices over the top.

Put the loaf tin into a large baking tin half-filled with boiling water. Place the tin in the centre of the oven and bake the meat loaf for 1| hours.

Remove the loaf tin from the oven and pour off any fat. Leave the meat loaf to cool for 1 hour.

Unmould the meat loaf by running a knife around the edges of the tin and turning it out on to a plate. Wrap the meat loaf in aluminium foil and chill it in the refrigerator for at least 4 hours before serving.

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