We have already discussed the origins of ground meat (mince) recipes in the meatballs recipe, no doubt good old Marcus Gavius Apicus had a meatloaf recipe as well. There are may many recipes for meatloaf which essentially use anything and everything found in the cupboards as long as there is mince and a binding agent. This recipe was giventomebydearoldfriendBettywhoIsharedmanyagoodtimewithatcatering college. Sadly she passed away a few years ago, however her famous meatloaf with the secret dry soup ingredient lives on. If you’re up there watching Betty this one’s for you.
• 1 Kg of lean mince
• 1 cup of finely diced onion
• Half a cup of finely diced red pepper
• 1 and half c ps of bread cr mbs
• 2 eggs
• Half a cup of water (add more if required)
• Third of a cup of ketchup, brown sauce & mild mustard mix
• 1 sachet of dry soup mix (I find mushroom Cup-a-soup to be the best)
1. Preheat oven to 350 Degrees
2. Combine all ingredients (add the water gradually, don’t make it to wet)
3. Save some of the ketchup mix for dressing
4. Shape in a suitable ovenproof pan (greased with butter)
5. Bake for 1 hour or until done
6. Serve sliced and hot, smear remaining ketchup mix for garnish
