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This is the kind of tasty, never-fail-to-please meal that's kept the home fires burning in every corner of the once-glorious Empire for generations. Deliciously filling with layers of complementary flavours that will make the whole family go mm-mm.
Ingredients:
• 750g lean beef mince
• 1 red onion, peeled and finely chopped
• 1-2 tsp minced garlic
• 1 tbsp freshly chopped thyme
• 2 tbsp freshly chopped parsley
• 1 1/4 cup fresh white breadcrumbs
• 2 eggs, beaten
• 4 tbsp Lea and Perrins Worcestershire Sauce
• 400g can Wattie's Indian Style Tomatoes
• 1/2 cup beef stock, wine or water
Method:
1. In a large bowl, combine beef mince, onion, garlic, thyme, parsley, breadcrumbs, eggs,3 Tblsp Lea and Perrins Worcestershire Sauce, and half a can Watties Indian StyleTomatoes, season well with salt and pepper.
2. Using your hands or a wooden spoon, mix well. Shape the mixture into a loaf shape and place in a 7-8 cup capacity lasagne style dish.
3. Combine the remaining 1/2 can Watties Indian Style Tomatoes with 1 Tblsp Lea and Perrins Worcestershire sauce and beef stock, mix well and pour over the loaf. Cook at 180oC fan for 45 minutes, or until golden brown and cooked through. Rest the meatloaf for 5 minutes before carving thick slices.
Serve with mashed potatoes and steamed green vegetables.
Website: www.foodinaminute.co.nz
Product reviews...
Review by: kiwireviewer-00
Dated: 31st of August, 2006
When it comes to food, I admit I am a total carnivore... if it used to walk around, and someone else can process it for me, I'll cook it and eat it. So when the advert popped up on TV showing this dish being prepared, I simply had to try it out for myself.
After a quick trip to the supermarket to buy a few ingredients notably lacking in my pantry, I set to work and started assembling this recipe. I found it really easy to make, with simple ingredients. I even had fun making my own breadcrumbs using the Magic Bullet blender... 3 slices whizzed up in 2 batches took less than 20 seconds and gave me the required amount easily.
After cooking, and letting it stand for a few minutes, I carved out some slices and served them up with some mixed veges in a thick cheese sauce, and some delisho Kumara Hash Browns, drizzled with the juices from the meatloaf pan.
The only downside I found was that the meatloaf didn't really want to stay intact while warm, only once it had cooled to almost room temperature. This made it a bit tough to present in a fancy way... next time I think I will toast the bread before crumbing it, so that it can absorb more moisture during cooking.
Overall, a really tasty, easy meat dish to make, and if worst comes to worst and it is a bit crumbly... you could always do what I did... break it up and serve it on toast as savoury mince, with some grated cheese and a poached egg or two.
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