Meatloaf is a classic comfort food and equally tasty served hot or cold. Inexpensive to make and extremely filling, it goes well with baked or mashed potatoes. In the summer try it out as a picnic dish with salads and chutney -- and don't be afraid to experiment with ingredients.
Recipe for Homemade Meatloaf
Heat the oven to 350 F.
Combine the complete list of ingredients in a large bowl and thoroughly mix with your hands. If you have a food processor, use this, switching on and off until the mixture is evenly blended throughout.
Pack the mixture tightly into a 2 lb. loaf tin and pat down with your hands or the back of a spoon until it is level with the top of the sides of the tin. Cover with greaseproof paper. Alternatively, cover the mixture with overlapping strips of bacon, taking care to trim them at the ends so they fit, and then cover with greaseproof paper.
Place the tin containing the meatloaf mixture in a shallow baking tin filled with boiling water -- taking care not to let it spill over the sides -- and put on the middle shelf of the oven. This will prevent it from drying out.
Bake for 90 minutes. Remove the greaseproof paper approximately 15 minutes before it is ready to remove from the oven.
Check that the meatloaf is cooked through by piercing it with a skewer. If the juices run clear it is ready to be cooled. Leave to cool, covered with greaseproof paper, for about 30 minutes then turn it out on to a plate and serve with potatoes and vegetables.
To make it easier to slice if serving cold, cover with the greaseproof paper and weigh down with something heavy. Add wine, cider or Worcestershire sauce to spice up the taste. Try substituting beef mince for lamb mince.