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Meat loaf recipes

1. Juicy meat loaf

1 kilogram (2 lb) minced or ground beef
250g (1/2 lb) chopped bacon
1/2 cup fine sago
2 onions, chopped
1/2 cup tomato sauce
2 tablespoons chopped parsley
1 teaspoon salt

Soak the sago in water for 1-2 hours. Drain.
Mix all the ingredients, except the butter, together very well.
Press into 2 paper lined loaf tins.
Dot the top with pieces of butter.
Bake at 180°C (350°F) for 1 hour.


2. Glazed meat loaf

80 g (3oz) rolled oats
250 ml (1 cup) milk
salt and pepper to taste
3 ml (1/2 teaspoon) sage
2 eggs
5 ml (1 teaspoon) Worchestershire sauce
1 large onion, chopped

60 ml (4 tablespoons) finely chopped green pepper
750 g (11/2 lb) lean minced (ground) beef
30 ml (2 tablespoons) finely chopped parsley

80 ml (5 tablespoons) chilli or tomato sauce
30 ml (2 tablespoons) brown sugar
5 ml (1 teaspoon) mustard
pinch of ground nutmeg

Mix together the first group of ingredients.
Add green pepper, beef and parsley and mix well.
Press into a large paper lined loaf tin.
Stir together the last four ingredients.
Spread evenly over the top of the meat loaf.
Bake at 180°C (350°F) for 1 hour or until done.

3. Beef and pork loaf

1 kg (2 lb) rump steak
500 g (1 lb) lean pork
2 apples
2 onions, chopped
2 beaten eggs
3 slices bread, soaked in 1/2 cup milk
10 ml (2 teaspoons) mustard
10 ml Worchestershire sauce
5 ml salt
5 ml ginger
1/2 teaspoon each of sage and paprika
black pepper to taste

Mince the meat, apples and onions together.
Add the eggs and bread and mix.
Add the spices and mix well.
Press into two paper lined loaf tins.
Bake at 180°C (350°F) for 1 hour.


4. Pork and veal loaf

500 g (1 lb) fresh pork
250 g (1/2 lb) beef
250 g (1/2 lb) veal
5 ml (1 teaspoon) salt
5 ml sage
pinch of mace
125 ml (1/2 cup) milk
250 ml (1 cup) soft breadcrumbs
1 large egg
3-4 slices of bacon

Mince the meats together.
Add all the other ingredients, except the bacon.
Mix well and press into a large paper lined loaf tin.
Arrange the bacon slices over the top of the loaf.
Bake at 180°C (350°F) for 1 hour.
Serve either hot or cold.


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Posted in: Recipes by on April 4, 2011 @ 12:18 am

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