| Top Notch Meatloaf Recipe |
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This Meatloaf recipe is short on preparation time because all you need to do is combine the ingredients, form them into the meat loaf shape and then put them into the oven until cooked. You can't get much easier than that! Click the picture on the left to enlarge it. |
Several of the ingredients for this Meatloaf recipe are optional and you can substitute your favourites for whatever you fancy. The beef can be replaced with pork for instance, or you can use half pork and half beef. Add a little garlic or some different herbs.
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The Meatloaf will freeze very well and can be eaten hot or cold. One final tip, if you are short of ideas for a barbecue, prepare as described below but place the prepared Meatloaf on a baking tray that is not too precious and place in an enclosed barbecue.
You will need to keep an eye on the Meatloaf whilst cooking on the barbecue to make sure it does not burn and that it's cooked through, but it should take approximately the same time to cook on the barbecue as the oven. Just before putting it in the barbecue, pour on a can of barbecue sauce - delicious!
KEY POINTS Top Notch Meatloaf Recipe
| Preparation Time: | 15 mins | Cooking Time: | 1 hr |
| How Difficult | Easy | Freeze? | Yes |
| Servings | 4 |
INGREDIENTS Top Notch Meatloaf Recipe
| Metric | Imperial |
| 1/2 kg minced beef | 1 lb minced beef |
| 50 g bread crumbs | 2 oz bread crumbs |
| 1 egg | 1 egg |
| 1/2 medium onion - chopped | 1/2 medium onion - chopped |
| 1/4 teaspoon marjoram | 1/4 teaspoon marjoram |
| 1/4 teaspoon oregano | 1/4 teaspoon oregano |
| 1/4 teaspoon basil | 1/4 teaspoon basil |
| 1/2 red or green pepper, cored, seeded, chopped | 1/2 red or green pepper, cored, seeded, chopped |
| 1/2 tablespoon Worcestershire sauce - Lea & Perrins | 1/2 tablespoon Worcestershire sauce - Lea & Perrins |
| 1/3 teaspoon salt | 1/3 teaspoon salt |
| 1/4 teaspoon pepper | 1/4 teaspoon pepper |
| 1/4 teaspoon English mustard | 1/4 teaspoon English mustard |
CLICK ANY PICTURE BELOW TO ENLARGE IT
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Set the oven to 180C / 350F / Gas Mark 4. This will give it time to heat up before the Meat Loaf is ready to be cooked. If you are making your own breadcrumbs and have no dried bread, break up a slice or two of bread (brown or white), put the pieces in the heating oven to let it dry out ready to be crumbled. |
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Mix the egg,
breadcrumbs, onion, herbs, salt, pepper, mustard and Worcestershire sauce
(everything except the meat) in a large bowl or pan (probably bigger than you
think!).
Use a spoon or fork to mix the ingredients, don't overdo it, just enough to mix the ingredients evenly. |
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Add the minced beef to the mixture one third at a time. Combine the minced beef with the mixture using a fork or your hands. This way the mixture will be more evenly mixed. |
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Place the mixture in a rectangular tin (firm it down with light to medium pressure) and place it in the oven (pre-heated to 180C / 350F / Gas Mark 4) for one hour. It is possible to do without the tin - just shape the mixture into a rectangle with medium pressure. It will retain its shape during cooking, but be sure to put it on a cooking container of some sort because it will drip out the fat from the meat as it cooks. |
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During the cooking the meat will release fat and juices - pour these away after half an hour cooking if you want to minimise the fat content of this meat loaf recipe. Before serving (carve into thick slices) leave the Meat Loaf to cool for about 10 to 15 minutes. It will carve much better if not piping hot. |
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