Meatloaf
Meatloaf is great hot or sliced cold in sandwiches and makes a great picnic food
Ingredients
| 3tbsp | olive oil |
| 2 celery sticks, chopped into 1cm | long pieces |
| 2 | onions, finely chopped |
| 675g | minced organic beef (the best you can find) |
| 2 | free range eggs, lightly whisked |
| 200ml | / 7fl oz double cream |
| 3tbsp | tomato ketchup (we like Meridian as Heinz is too sweet) |
| 1tbsp | dark beer, such as a Sam Smith’s Yorkshire (optional) |
| 30g | Parmesan, finely grated |
| Dash of red Tabasco sauce (not the green one) | |
| ½tsp | Steenbergs Terrine Spices (optional) |
| Salt & pepper to taste |
Method
- Preheat the oven to 200oC / 390oF
- Heat the olive oil in a frying pan and then add the celery and onions. Fry over a low heat until softened and the onions are translucent. Leave the cool.
- Put the eggs, double cream, ketchup, Parmesan and Tabasco into a mixing bowl. Add the spices and salt & pepper and mix together. Add the onions and celery and mix together. Now add the beef mince and mix together thoroughly.
- Spoon into a terrine, cover and place into a roasting tin. Pour boiling water into the roasting tin until it’s about halfway up the terrine pot and bake in the oven for 1 hour.
- Serve warm with new potatoes and freshly picked beans or broad beans.
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