This is one of those easy but satisfyingly delicious midweek suppers that’s a real crowd-pleaser. I usually make this meatloaf with minced beef and serve with a creamy pouring sauce from my ‘money in the bank’ tomato sauce recipe but it’s also lovely made with good quality lamb mince spiced with cumin, fennel seeds, chilli flakes and chopped fresh mint with a sauce made of pureed roasted red peppers. Serve with a side of green vegetables and creamy mash (cauliflower mash if you’re going low carb).
- 600g ground beef mince
- 1 carrot
- 1 onion
- 1 clove of garlic
- 1 dessertspoon of tomato paste
- 1 tablespoon of dark soy sauce
- 1 egg
- 1 medium slice of bread, crusts off and torn into chunks
- 1/2 teaspoon each of salt and coarsely ground black pepper
- Preheat the oven to 200°C.
- Add the minced beef, egg, salt, pepper, soy and tomato paste to a large mixing bowl.
- In a food processor, add the bread chunks and whizz them into fine breadcrumbs. Tip into the mince.
- Next, peel and chop the carrot, garlic and onion and chop coarsely in the food processor. Add to the mince and breadcrumbs.
- Using a fork or your (clean) hands mix all the ingredients together until evenly combined.
- Lightly grease a 2lb metal loaf tin and fill with the beef mixture. Lightly fork it evenly into the tin.
- Place in the oven on a metal baking tray. Cook for 40 minutes.
- Prepare the pouring sauce from the ‘money in the bank’ tomato sauce recipe.
- Once it’s ready, remove from the oven and allow to cool for a few minutes. Place a serving plate on the tin. wrap a tea cloth around the bottom so as not to burn your hands and turn it out onto the plate. Decorate with some sliced fresh tomato or chopped cornichons and serve with the tomato sauce.
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NB: Always consult an appropriately qualified health professional before adopting a dramatic lifestyle change – we’re all different, what works for one person doesn’t work for everyone.