A deliciously meaty main that goes down well as a hearty winter meal, meatloaf is a fantastically adaptable recipe dependant on taste and how many people you are feeding. It also keeps well in the fridge and can be re-heated for 2-3 days after if kept in a air tight environment. I personally love this version of meatloaf as due to the sauce its fantastically zingy and has lots of flavour in every bite. Certainly a recipe to use if you're entertaining!
Serves 6
750g Minced Beef
1x400g Can of Chopped Tomatoes
90g Herby Stuffing Mix *I found Apple and Herb stuffing added to the taste*
1 Onion, chopped
1 Carrot, coarsely shredded
3 Garlic Cloves, crushed
2tbsp Chopped Parsley
1 Egg, beaten
1tbsp Worcestershire Sauce
Salt and Black Pepper
6 Bacon Rashers *Smokey rashers if you'd like a subtle smokiness*
2lb (1kg Loaf Tin)
1. Combine the mince beef, tomatoes, stuffing mix, onion, carrot, garlic, parsley, beaten egg and Worcestershire sauce, and season with salt and pepper.
*You can vary the stuffing mix and can change the carrot to most other similar vegetables to your own taste*
2. Arrange bacon rashers crosswise in the loaf tin, letting the ends hang over the sides. Put the beef mixture into the the tin and fold over the bacon. Carefully turn the loaf out onto a roasting tin and bake in a preheated oven at 190'C (170'C Fan, Gas 5) basting once or twice, for one hour.
*Make sure you slightly overlap the bacon as to cover as much of the tin as possible. This will keep the mince mixture in.*
*Basting keeps the meatloaf as juicy as possible and retains the zingy flavour the Worcestershire source adds.*
3. Increase the heat to 230'C (210'C Fan, Gas 8) and bake for 15 minutes of until the meatloaf is firm. Spoon of any fat, slice the loaf and serve hot (Or leave whole and serve cold).
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