Serves 4-6
INGREDIENTS
5 eggs
450g/1 lb lean minced (ground) beef
2 tbsp finely-ground ginger
2 tbsp finely-ground garlic
6 green chillies, chopped
2 small onions, finely chopped
1/2 tsp turmeric
50g/2oz coriander leaves, chopped
175g/6oz potato, grated
salt, to taste

Spicy Meat Loaf

Preheat the oven to 180°C/350°F/Gas Mark 4. Beat 2 eggs until fluffy and pour into a greased baking tray.

Knead the meat, ginger and garlic, 4 green chillies, 1 chopped onion, 1 beaten egg, the turmeric, coriander leaves, potato and salt. Pack

into the baking tray and smooth the surface. Cook for 45 minutes.

Beat the remaining eggs and fold ir remaining green chillies and onion, move the baking tray from the oven and the mixture all over the

meat. Return tc oven and cook until the eggs have set.

Serves 6

INGREDIENTS

30ml/2 tbsp butter or margarine
115g/4oz/1/2 cup chopped onion
2 garlic cloves, crushed
50g/2oz/1/2 cup chopped celery
450g/1lb lean minced (ground) beef
225g/1/2 lb minced (ground) veal
225g/1/2 lb lean minced (ground) pork
2 eggs
50g/2oz/1 cup fine fresh bread crumbs
15g/1/2 oz/1/2 cup chopped fresh parsley
30ml/2 tbsp chopped fresh basil
2.5ml/1/2 tsp fresh or dried thyme leaves
2.5ml/1/2 tsp salt
2.5ml/1/2 tsp pepper
30ml/2 tbsp Worcestershire sauce
60ml/4 tbsp chilli sauce or tomato ketchup
6 bacon rashers (strips)

Country Meat Loaf

Preheat the oven to 180°C/350°F/ Gas 4. Melt the butter or margarine in a small frying pan over a low heat. Add the onion, garlic and celery and cook, stirring occasionally, for 8-10 minutes, until softened. Remove from the heat and leave to cool slightly.

In a large mixing bowl combine the onion, garlic and celery with all the other ingredients except the bacon. M together lightly, using a fork or your fingers. Do not overwork or the meat loaf will be too compact.

Form the meat mixture into an oval loaf. Carefully transfer it to a shallow baking tin (pan).

Lay the bacon across the top of the meat loaf. Bake for 1% hours, basting occasionally with the juices and bacon fat in the tin.

Remove from the oven and drain off the fat. Leave the meat loaf to stand for 10 minutes before serving.

Cook’s Tip

To test if the meat loaf is cooked through, insert a skewer. If the juices run clear and skewer comes out fairly clean, then it is ready.