a meat loafrating:
this is a bit ad hoc, as all my meat loaves are. This one came into existence because that nice Geoff gave me a couple of pork joints from his home-reared piggiwigs, and as they'd both been frozen, I had to use them up.
we roasted one, and it was delicious - then cold the next day, then we stir fried some. The second joint was a bit too fatty to casserole, so I minced it up and the meat loaf was born.
some of these quantities are a bit "finger in the air", but ...
3 lbs of good quality minced beef
about 1.5lbs of raw pork, minced
about .75 lbs of cooked pork, minced
a bag of good quality stuffing, made up as the packet says (I used mushroom and herb on this occasion)
a couple of shallots, very finely chopped
an assortment of herbs - I grabbed rosemary, thyme and sage from the garden
some tomato ketchup
some Lea and Perrins Worcestershire sauce
a splash of balsamic vinegar
mix this lot together well - the best way is to roll up your sleeves and get stuck in, squidging with your hands. You want a moist but not wet texture.
bung it in loaf tins - I used 2lb ones (it filled two and a half) - and cook for about 1hr 15 mins at gas 5. The odd 1lb is being cooked for tonight's supper, and will be accompanied by spiced red cabbage, and roast spuds.
altogether, it made about 16 servings.
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