- 2 large onions
- 2 tablespoons cooking oil plus a little extra
- 2 teaspoons dried thyme or oregano
- 1kg minced lamb, beef or a mixture of pork and chicken
- A bunch of fresh parsley
- 1 egg
- 400g tinned chopped tomatoes
- Half teaspoon of sugar
- Salt and pepper
Do something different with mince!
Preheat the oven to gas mark 4 or 180C
Finely chop the onions. Pour the oil onto the frying pan on a medium heat and fry the onions until they begin to soften. Add half the thyme or half the oregano, season with salt and pepper and cook for 2 more mins.
Place the raw meat in a large bowl, breaking it up with your fingers. Add the cooked onions, with the cooking juices. Chop the parsley and add salt and pepper. Lightly beat the egg and pour it over the top. Now mix well using your hands!
Wash hands and now lightly oil a metal or ceramic dish. A rectangular high sided bread tin is ideal. Pour the mixture into your dish, smoothing the top.
Open your tin of chopped toms and add the sugar, salt and pepper and rest of the thyme or oregano. Mix it with a spoon and then pour over the meat mixture.
Make a loose lid with foil and place over the top and make a few small holes to allow the steam out.
Cook in the pre heated oven for 30 mins.
Then take out of oven, remove the foil lid and cook for a further 30 mins so the top browns.
Take out and test that the loaf is cooked by inserting a knife or skewer into the bottom – hold it there for 10 seconds, remove and test with your tongue. The knife needs to be hot and the juices clear.
You will notice that the meat has shrunk from the sides, and there is gravy around the loaf. Tip this into a jug.
Cut the meatloaf into thin slices and serve with the gravy. Serve with mash and veg.