~ Serves 4
1kg loaf tin
Vegetable oil, for greasing tin.
700g minced beef
2 onions, finely chopped
2 garlic cloves, crushed
1 large carrot, grated
2 tsp dried thyme
1 egg, beaten
250g fresh breadcrumbs
1 tbsp tomato puree
2 tsp mustard
pinch of grated nutmeg
salt & freshly ground black pepper
Heat the oven to 180/350F/gas 4. ...Grease a 1kg loaf tin.
Place all the ingredients into a large bowl and mix together well.
Transfer the mixture to the loaf tin and cover with foil, then put into a large deep roasting tin and pour in boiling water to come a third of the way up to the loaf tins sides, (this is called a bain marie, which means water bath, this will ensure that the meatloaf will cook evenly and stay lovely and moist)
Bake for about 1 hour-35 mins until cooked through. Cool for about 15mins before serving, then just remove from the tin, slice and serve with some creamy mashed potato and gravy.
Tip ~ Suitable for freezing, cool and wrap the meatloaf in foil and freeze for upto 3 months.
*I have used 700g minced beef, but if you prefer you can use 500g minced beef and 200g minced pork for this recipe.