I have the world's easiest meatloaf recipe. It only has 6 ingredients and everyone who tries it loves it. Vegetarians and vegans would be appalled of course, but I respect their dietary choices, as I expect them to respect mine, and I have never tried to force one of my veg friends to give it a go.
If you're interested in giving it a try, the ingredients are as follows:
1kg beef mince
1kg sausage mince
1 egg, beaten
1 cup fine breadcrumbs
1 cup stuffing mix
garlic - as much as you like (I usually use about 10 cloves), finely minced.
How to make:
Mix the two different types of mince together. It's easiest using your hands, and you need to mix it until you can't tell there were two different types used. If it's not mixed properly you end up with weird blobby bits after it's cooked, and it doesn't taste quite right. I learned this the hard way, the first time I made it.
Mix the beaten egg and garlic together, then add to mince. It will feel kind of gross and slimy while you're doing this. That is normal.
Add breadcrumbs and stuffing mix. Mix thoroughly.
Place in foil-lined loaf pan. Cover top of pan with foil. Cook in pre-heated oven at 180 degrees celsius for 1 hour. Turn out onto flat tray, return to oven and cook for another 30 minutes to finish off and brown on the outside.
Just out of the oven. I swear it tastes better than it looks right here.
Meatloaf slices on my pretty plate.
Served with crispy roast potatoes.
This recipe makes enough mixture to make 2 meatloaves (great for sandwiches the next day) or 1 meatloaf and a bunch of hamburger patties which is what I usually do.
This time I tried something different with the second half of the mixture:
Puff pastry meatloaf sausage rolls.
Yum.
If you're interested in giving it a try, the ingredients are as follows:
1kg beef mince
1kg sausage mince
1 egg, beaten
1 cup fine breadcrumbs
1 cup stuffing mix
garlic - as much as you like (I usually use about 10 cloves), finely minced.
How to make:
Mix the two different types of mince together. It's easiest using your hands, and you need to mix it until you can't tell there were two different types used. If it's not mixed properly you end up with weird blobby bits after it's cooked, and it doesn't taste quite right. I learned this the hard way, the first time I made it.
Mix the beaten egg and garlic together, then add to mince. It will feel kind of gross and slimy while you're doing this. That is normal.
Add breadcrumbs and stuffing mix. Mix thoroughly.
Place in foil-lined loaf pan. Cover top of pan with foil. Cook in pre-heated oven at 180 degrees celsius for 1 hour. Turn out onto flat tray, return to oven and cook for another 30 minutes to finish off and brown on the outside.
Meatloaf slices on my pretty plate.
This recipe makes enough mixture to make 2 meatloaves (great for sandwiches the next day) or 1 meatloaf and a bunch of hamburger patties which is what I usually do.
This time I tried something different with the second half of the mixture:
6 comments:
The sausage rolls look great and I'm definitely going to try that.
Only one egg? I've always used two and I add parsley.
I think it's been close to three years since I made a meatloaf.
Did you do the meatloaf gravy?
I find one egg is enough. You know I don't make gravy.
I've never quite gotten the concept of meatloaf, never having eaten it. It's sort of like bready rissoles, in one big roll? Am I understanding this?
*giggles* I love that you've used the words gross and slimey in a recipe.
It sounds good, I might have to try it with some Chicken mince. :-)
Devi, it kind of like a rissole in loaf form.
A chicken meatloaf would probably be really nice.
Don't you mean 'finely' in regard to the minced garlic??!! I only point this out as I read your misspelling post first ...
Not that I can talk - I deliberately misspell 'thanx' all the time!! But I'm with you on the twittertalk thing when it's used out of context.
Have a great day!!
Thanks Oz. I didn't even notice I'd done that. It has been fixed.
Post a Comment