Meatloaf

Mrs(no)money

I have a recipe from an old cookbook my mum was given about thirty years ago. I've never tried it, but it might be worth a go. Sounds a bit strange what with the cornflakes but you could experiment and probably improve it! This is it, word for word!!

6 oz streaky bacon
8oz cooked meat (minced)
packet bread sauce mix
1/2 oz cornflakes, crushed
1oz onion, chopped
1/2 tsp mixed herbs
1 tbs tomato puree
1 egg
1/4 pint milk
salt n pepper

Preheat oven no 6, 400F
Butter a 5 inch cake tin or 1 lb loaf tin and line with the bacon rashers
Mix together the minced meat, bread sauce mix cornflake crumbs, onions, herbs and puree.
Beat the egg, add milk and seasoning and stir into meat mixture. Beat well,
Turn into tin cover with foil.
Bake for 1-1 1/4 hours.
Turn out and serve with veg
Good served cold with salad too.

"This is an excellent dish for using up the remains of the weekend joint. It can be prepared in advance and stored in the refrigerator until required or wrapped in foil and frozen if you have a home freezer"!!!!!

Good luck!

Queenie

Here you go I posted the one below earlier this year on this thread and there's another in the Old Style Recipe Index and there's also a scrummy Apple Meatloaf posted by Aussielass

Beef Loaf
1lb lean minced beef
1/2lb sausage meat
I chopped onion
1oz fresh breadcrumbs
1 Tbsp each of: tomato puree, Worcestershire sauce (could substitute ketchup and brown sauce )
1 tsp dried mixed herbs
pepper
1 egg, beaten

Line a 1½ lb loaf tin with foil.
Mix all the ingredients together in a bowl then press mixture lightly inot the prepared tin and cover with foil.

If you like you can freeze it at this point; it can be defrosted overnight in the fridge.

Put in the preheated oven, 180C/350F/Gas 4, for 1 to 1½ hrs or until the loaf shrinks from the sides of the tin. Serve hot or cold. Serves 4-6.

~ I alter it sometimes by substituting the sausagemeat for bacon bits (you can buy those cheaply in supermarkets.

~ you can eke out the meat by substituting mushrooms/carrots

~ you can add a "topping" of cheesy mashed potato before cooking (add grated cheese to the mash and some mustard instead of butter ) :drool:
Other additions for a mashed potato topping: sub the minced beef for minced pork and add apple sauce to make the mash instead of butter; add a teaspoon of horseradish to the mash for a beef loaf; add some rosemary to a loaf made with minced lamb.

~ alter the seasonings you use to give a meatloaf a different touch: chopped chillies give it a pleasant "kick"

~ alter the mince from beef to lamb/pork/turkey but keep an eye on the cooking times and test the centre with a metal skewer to see if it comes out "clean" and the juices run clear to be certain it's cooked thoroughly.

Once you know the basics, you can adapt and alter the recipe to suit your personal preferences and experiment to make the recipe uniquely yours.

halloweenqueen_2

try www.hillbillyhousewife.com and click on recipes.

halloweenqueen_2

ps try pork instead of minced beef as well - its really nice, the meatloaf on hillbilly housewife says to put water in - I made it with and without and its better without.

RubyMurray

There is a whole forum dedicated to meatloaf at FabulousFoods.com here:
http://www.fabulousfoods.com/cgi-bin/UltraBoard/UltraBoard.pl?Action=ShowBoard&Board=meatloaf

patchwork_cat

HI
This has got me thinking- does anyone bulk out the meat with lentils and veg?

pollyanna24

I've taken a lump of this out of the freezer. I usually make hamburgers on the George with it, but want to stick it in the oven.

What temp should I have it? I'm guessing it will take about an hour?

Mice_Elf

Uhm...think that I stick my meatloaf on at about 160 deg C for about 45 minutes. I used 500g of mince though, not sure if that would make a difference.

pollyanna24

I made mine with 600g, so hopefully should be okay.

rozenda

Hope this is the right forum to post this on :-)I need a good recipe for the above. The meat is already frozen and slices of the cooked meatloaf will be refrozen (I have no problem about doing this as it has always be fine when doing the same for any other mince recipe)I have very limited funds but want to make it as tasty and satisfying as possible.Any help is much appreciated :-)