Meatloaf
November 3, 2020 Michelin Chief
Contents
Ingredients
| ground beef | 9 oz | |
| pork sausage meat | 1 oz | |
| onion, grated | 1 | |
| egg, lightly beaten | 1 | |
| breadcrumb | 1/4 cup | |
| milk | 1 tbsp | |
| beef stock cube | 1 | |
| wholegrain mustard | 1 tsp | |
| worcestershire sauce | 1/2 tsp | |
| black pepper | 1 tsp |
Meatloaf Directions
- Preheat an oven to 180°C. Grease a small loaf tin and set aside.
- In a large mixing bowl add the ground beef, pork meat, onion, garlic, egg, breadcrumb, milk, beef stock cube, wholegrain mustard, Worcestershire sauce, and black pepper.
- Mix the ingredients with your hands till combined then transfer the mix to the greased bread tin.
- Press the beef mixture into the tin to form a smooth loaf then transfer the tin to the preheated oven.
- Bake for 40 minutes, until 70°C internal temperature. Once cooked remove the venison meatloaf from the oven and allow it to stand for 10 minutes.
- After 10 minutes turn the meatloaf out onto a chopping board and cut into thick slices.
- Serve hot or cold alongside steamed vegetables for an easy one-tray meal for the whole family.
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