Meatloaf

Babiche Martens

Meatloaf is an old favourite for picnics. It's a great way to turn humble mince into something very tasty. Everyone has their own twist on it and this recipe has been passed down from our grandparents. I top it with my homemade onion marmalade before cooking, which adds a little sweetness. Of course, you can buy the onion marmalade or add a number of other flavours: nuts, spinach, herbs from the garden, or you can wrap the meatloaf in bacon. The list goes on. Serve a generous slab between two slices of fresh bread with a spoonful of chutney, or serve a slice with creamy mashed potato and salad.

Ingredients

1	Onion, chopped
500 g	Beef mince, prime (Main)
2 cloves	Crushed garlic
½ cup	Breadcrumbs, fresh
1 tsp	Dry mixed herbs
1 tsp	Mustard
1	Egg
2 tsp	Worcestershire sauce
1 Tbsp	Tomato paste
4	Mushrooms, sliced thinly
½ cup	Onion marmalade

Directions

1. Preheat an oven to 180C.
2. Line a 1-litre loaf tin with baking paper.
3. In a large bowl place the mince, onion, garlic, breadcrumbs, herbs, mustard, egg, tomato paste and Worcester sauce. Combine well and season with salt and freshly ground pepper.
4. Place half the mixture into the loaf tin, add a layer of sliced mushroom and top with the remaining mince.
5. Spread the onion marmalade on top of the mix.
6. Place in the oven for 45 minutes or until a skewer comes out clean and the juices run clear.