Everyone should have a meat loaf recipe in their repertoire. Served hot with vegetables it makes a great dinner, but cold and sliced it is perfect picnic or buffet food. As it is cooked without any added fat or oil, it’s also a healthy option for the diet conscious. We have chosen a meat loaf recipe from Pat Whelans new book An Irish Butcher Shop.
What you need (serves 6)
500 g/1 lb best beef mince
250 g/9 oz pork sausage
meat
1 cup fresh breadcrumbs
1 large onion, peeled and
finely chopped
1 egg, beaten
3 cloves of garlic, peeled
and finely chopped
3 tablespoons parsley,
finely chopped
2 tablespoons sun-dried
tomato paste
salt and pepper
olive oil or butter to grease tin
What you do
Preheat the oven to 180°C/350°F/gas mark 4.
Using half the breadcrumbs, put all the ingredients into a bowl and mix until well combined. Lightly grease a loaf tin and then press the meat mix into it. Now press in the remaining breadcrumbs. Cover the tin with aluminium foil.
Alternatively, form the mixture into a loaf shape, roll in the breadcrumbs and wrap in aluminium foil. Place in a baking dish and roast for 11/2 hours. If cooking in the tin, remove the foil 30 minutes before the cooking time is up to brown the top.
By Pat Whelan
A sumptuous guide to meat cookery and designed to
Do you have any great tips to share?