Ingredient:
750 g (1 ½ lb) minced beef
1×400 g can chopped tomatoes
90 g (3 oz) herby stuffing mix
1 onion, chopped
1 carrot, coarsely shredded
3 garlic cloves, crushed
2 tbsp chopped parsley
1 egg, beaten
1 tbsp Worcestershire sauce
Salt and black pepper
4-5 streaky bacon rashers, rinds removed
1 kg (2 lb) Loaf Tin
Method:
Combine the minced beef, tomatoes, stuffing mix, onion, carrots, garlic, parsley, beaten egg, and Worcestershire sauce, and season with salt and pepper.
Arrange bacon rashers crosswise in the loaf tin, letting them hang over the sides. Put the beef mixture into the tin and fold over the bacon. Turn the loaf out into a roasting tin and bake in a preheated oven at 190℃ (170℃ fan, Gas 5) basting once or twice, for 1 hour.
Increase the heat to 230℃ (210℃ fan, Gas 8) and bake for 15 minutes or until the meat loaf is firm. Spoon off any fat, slice the loaf, and serve hot (or leave whole and serve cold).
750 g (1 ½ lb) minced beef
1×400 g can chopped tomatoes
90 g (3 oz) herby stuffing mix
1 onion, chopped
1 carrot, coarsely shredded
3 garlic cloves, crushed
2 tbsp chopped parsley
1 egg, beaten
1 tbsp Worcestershire sauce
Salt and black pepper
4-5 streaky bacon rashers, rinds removed
1 kg (2 lb) Loaf Tin
Method:
Combine the minced beef, tomatoes, stuffing mix, onion, carrots, garlic, parsley, beaten egg, and Worcestershire sauce, and season with salt and pepper.
Arrange bacon rashers crosswise in the loaf tin, letting them hang over the sides. Put the beef mixture into the tin and fold over the bacon. Turn the loaf out into a roasting tin and bake in a preheated oven at 190℃ (170℃ fan, Gas 5) basting once or twice, for 1 hour.
Increase the heat to 230℃ (210℃ fan, Gas 8) and bake for 15 minutes or until the meat loaf is firm. Spoon off any fat, slice the loaf, and serve hot (or leave whole and serve cold).
