Extra meaty meatloaf for bloke?

newleaf

I just looked it up, it's Macedoine. Succotash is some American stuff with Lima beans in it.

mrbadexample

Penelope_Penguin wrote:

So using the top measurements (as Lakeland do) this has a volume of 1944 cu cm. Lakeland 2lb tin is 2052 cu cm. So it's probably 2lb, but with unusual proportions.

Any pictures of the tin? I'll just imagine your bashed neeps, if you don't mind.

Penny. x

Err...not sure it would help that much! It has a volume of approximately 1704.78375 cc. (3 pints!)

mrbadexample

newleaf wrote:

I just looked it up, it's Macedoine. Succotash is some American stuff with Lima beans in it.

Thufferin' thuccotash! I might try macedoine! :rotfl:

lizzyb1812

I can't believe I've just done this but I've filled my loaf tin with water and measured it top and bottom. It is almost exactly the same measurements as yours and full to the brim it holds 3 pints of water.

And I know what size it is............

What you have there, my boy, is a 2lb loaf tin

lizzyb

mrbadexample

lizzyb1812 wrote:

What you have there, my boy, is a 2lb loaf tin

lizzyb

:T Now that's service for ya! :j :j

Thank you very much! Now, how much meat do I need to buy to fill it? 2lb?

lizzyb1812

I think you might need a bit more than 2lb of total ingredients (not just the meat)

The tin is called a 2lb tin because you put 2lb of bread dough in it to make a loaf that fills the tin and rises a bit above it. But when 2lb of dough goes in it does not fill the tin - it only fills it when it rises.

Plus meat is denser than dough (mmm? is it - not sure now).

So why not aim for, say 3lbs in total of ingredients, including any liquid you put in. If it's not enough to fill the tin, so what? Just wrap the bacon over anyway. If it's too much make rissoles with the spare

lizzyb

BrokeBrunette

Hi MrB, this is beginning to sound like a very yummy recipe. I didn't have dinner tonight and my mouth is watering already

recovering_spendaholic

mrbadexample wrote:

Veg?

:rotfl:

If you aren't a veg love then why not have it with onion gravy and mash or chips? There was a fab sounding recipe for onion gravy on here before - I think this is the link http://forums.moneysavingexpert.com/showthread.html?t=1604. Or you could have it with beans.

MadCowMan

I like MadCowMan's idea of layering the meats, rather than just mixing them all together. I think I'd prefer an alternative to sausage meat (I'm not a huge fan of sausages), so I'm looking for suggestions to go with beef and pork.

Cheers

Lamb mince is quite easy to get - you coudl even chuck a bit of mint in with the lamb mince - it would be a bit like a kebab

Or even Chicken/ Turkey mince

mrbadexample

MadCowMan wrote:

Cheers

Lamb mince is quite easy to get - you coudl even chuck a bit of mint in with the lamb mince - it would be a bit like a kebab

Or even Chicken/ Turkey mince

I think I might have to take a trip to a real butchers. :eek:

So far it's looking like a 3-layer, bacon-wrapped meatloaf, with mash and onion gravy. :drool:

I will still need help with herbs, spices and "filler", especially if I make three separate meatloaf mixes for the layers.

Will that actually work? If I have a beef layer, a pork layer and a lamb layer? Should (could) I separate the layers with more bacon?

I'll have to shop on Thursday, as I'm working 0830-0000 on Friday, and I'm not going near Morrisons on a Saturday. That doesn't leave me much time. I think I need individual recipes for each layer. Lamb and mint sounds good, but what about the others? Or am I going to spoil it by making it too complex? Help please....I'm startin' to panic.