Meat Loaf II

This deliciously savoury meat loaf may be served hot or cold. If you serve it cold, you might like to garnish the top with sliced tomatoes and halved black or stuffed green olives.


1 oz. butter large onions, finely chopped

1 garlic clove, crushed

1 ½ lb. lean beef, minced

8 oz. pork sausage meat

4 oz. canned tomato puree

1 teaspoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon salt

1 teaspoon freshly ground black pepper

Preheat the oven to fairly hot 400’F (Gas Mark 6, 200°C).

In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the onions and garlic. Fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.

Remove the pan from the heat and transfer the onions and garlic mixture to a large mixing bowl. Set aside to cool.

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

Place the tin in the oven and bake the meat loaf for 1 hour, or until the centre is no longer pink.

Remove the tin from the oven and pour off any fat. Turn the meat loaf on to a warmed serving dish and serve, or allow to cool and chill in the refrigerator before serving.