An easy recipe from Jill Dupleix’s ” Good Cooking”.
Ingredients
- 4 slices bread crusts removed
- 100 ml milk
- 1 leek trimmed, washed and finely chopped
- 1 red pepper cored, deseeded and finely chopped
- 500 g minced beef
- 250 g good sausage mince
- 2 tbsp finely chopped parsley
- sea salt & black pepper
- 1/2 tsp cayenne pepper
- 1/4 tsp ground nutmeg
- 2 tbsps tomato ketchup
- 2 tsps Worcestershire sauce or dijon mustard
- 1 free range egg beaten
- 400 g can chopped tomatoes
- 6 cherry tomatoes halved
- 1/2 tsp dried oregano
Servings:
Instructions
- Heat the oven to 200 C, 180 Fan, Gas 6. Soak the bread in the milk for a couple of minutes then lightly squeeze dry.
- Combine the bread, beef, sausage, leek, red pepper, parsley, sea salt, pepper, cayenne, nutmeg, ketchup and Worcestershire sauce in a large bowl. Knead with your hands until well mixed then add the beaten egg and squish well to mix.
- Shape into a loaf shape with your hands then place into a roasting tin lined with greaseproof paper. Strew the chopped tomatoes and cherry tomatoes along the top and scatter with sea salt, pepper and oregano. Bake for 1 hour or until cooked through.
- Slice the meatloaf thickly and serve with green beans or watercress.
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