1/2 kg (1 lb) Minced (ground) beef
75 g (3 oz) 12 cups Fresh breadcrumbs
1 Medium onion, chopped
125 g (4 oz) 1 cup Mushrooms, sliced
2 Eggs, lightly beaten
2 tsp Mustard
1 tsp Worcestershire sauce
Salt and pepper to taste
1/2 tsp Dried marjoram
1/2 tsp Dried thyme
3 slices Streaky (fatty) bacon
75 g (3 oz) 12 cups Fresh breadcrumbs
1 Medium onion, chopped
125 g (4 oz) 1 cup Mushrooms, sliced
2 Eggs, lightly beaten
2 tsp Mustard
1 tsp Worcestershire sauce
Salt and pepper to taste
1/2 tsp Dried marjoram
1/2 tsp Dried thyme
3 slices Streaky (fatty) bacon
accompaniments
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method
1. Preheat the oven to warm 170°C (Gas Mark 3, 325 °F).
2. Combine all the ingredients, except the bacon slices, in a large bowl until they are well blended. Press the mixture into a well-greased 1 kg (2 lb) loaf tin and smooth down the top with a knife. Lay the bacon slices over the top.
3. Put the tin into a large roasting pan and pour boiling water around it until it comes halfway up the sides. Put the pan into the oven and bake the loaf for 1 1/2 hours. Remove from the oven and remove the tin from the pan. Set aside to cool for 1 hour.
4. Unmould the meat loaf and turn out on to a plate. Wrap in aluminium foil and chill in the refrigerator for at least 4 hours before serving.
2. Combine all the ingredients, except the bacon slices, in a large bowl until they are well blended. Press the mixture into a well-greased 1 kg (2 lb) loaf tin and smooth down the top with a knife. Lay the bacon slices over the top.
3. Put the tin into a large roasting pan and pour boiling water around it until it comes halfway up the sides. Put the pan into the oven and bake the loaf for 1 1/2 hours. Remove from the oven and remove the tin from the pan. Set aside to cool for 1 hour.
4. Unmould the meat loaf and turn out on to a plate. Wrap in aluminium foil and chill in the refrigerator for at least 4 hours before serving.
serving amount
4 - 6 servings
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