THE HUMBLE MEATLOAF
- 1.5 kg ground beef
- 2 packs of streaky bacon
- 1 large onion, finely chopped
- 2 – 3 cloves of garlic, crushed
- ½ teaspoon cloves (I like the flavour of cloves so add 1 teaspoon)
- ½ teaspoon coriander
- ½ teaspoon chilli flakes (I like the chili so add 1 teaspoon)
- 1 packet of brown onion soup
- 250 ml plain yogurt
Mix all the ingredients together.
Note 1:
The brown onion soup and yogurt substitute the egg, bread soaked in milk and breadcrumbs. Really gives a lovely flavour as well.
Note 2:
You can actually add anything you like to the mince mixture – whatever your preference is.
Take a bread baking tin and spray with “Spray & Cook”. Line the bread tin with the bacon and then pack the mince mixture in.
Fold bacon ends over so that the whole loaf is encased in bacon.
Cover with foil and prick holes on the top.
Bake at 180° C for 40 minutes, remove foil and drain cooking juices (I use this for my gravy) and return to the oven for 10 minutes.
Note:
During the last 10 min, I take it out at 5 minutes and with tongs I just flip the meatloaf and put it back in for the last 5 minutes.
I do this so that it is nice and brown all around.
A great economical alternative for a Sunday lunch.
Recipe and photos: Carol-Ann Judd
