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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Based on a recipe from Fanny Farmers American Cook Book, but with a twist. We have this with mashed potatoes and green beans or a green salad and a potato salad. I vary the meats by using minced lamb or a mixture of 1lb minced beef and 1lb minced lamb. Ingredients:
2 lbs minced beef |
1 (100 g) packet seasoned stuffing mix (i use shropshire brand celery and walnut) |
1 1/2 teaspoons dried mustard |
1 1/2 teaspoons salt |
good grinding black pepper |
2 eggs, beaten |
2 tablespoons worcestershire sauce |
2 tablespoons ketchup |
2 tablespoons of somerset red onion marmalade (somerset red onion marmalade #1) |
milk |
Directions:
1. Mix every thing together with your hands, adding enough milk to make a good consistency.
2. Leave for 10 minutes and mix again. You may need to add a little more milk as the stuffing mix will have absorbed the liquid and you don't want a dry meatloaf.
3. Grease a 2lb loaf tin and put the mixture into it patting down well and smoothing the top.
4. Bake in a medium hot oven for about an hour.
5. Remove from the oven and pour off any excess fat.
6. Leave to rest for 10 minutes before slicing.
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