peg's meat loafrating:
One of my all-time favourites. And it was so easy, even my mother could
make it (she really had not creativity, especially when it came to food).
2 lbs minced beef
1 onion, minced finely
1 cup of dried bread crumbs (I put dried ends of french bread through the
food processor, then save in plastic bags)
1 carton of sieved tomatoes
few slices of rindless streaky bacon (smoked or unsmoked.. up to you)
Wash you hands well.
Heat oven to 400 degrees F (or equivalent, whatever that is)
Combine meat, onion, bread crumbs and eggs in a large bowl. Add about
1/2 of that carton of sieved tomatoes. Now "smush" it all up with your
hands, letting everything kind of "squidge" through your fingers, until
it is of an even consistency.
Put the meat mixture into a roasting pan, forming a "loaf" shape with
Bake for 30 minutes. Pour remaining sieved tomatoes over the meatloaf.
Lay streaky bacon over the meatloaf. Continue cooking for another 30
minutes. Remove from oven and let stand about 10 minutes before
attempting to slice. Serve with the tomatoey sauce.
You could ignore the sieved tomatoes and add some water in its place when
smushing up the meat mixture. Then you could make a brown gravy from the