Meat loaf hot or cold

Press, 16 April 1979, Page 10

Meat loaf hot or cold

Food that can be eaten hot or cold is always a convenience to the housewife as a single effort can be used for two meals. Joints, of course, come into this category, but something more economical and just as useful is the meat loaf — excellent when served hot with a hot sauce and vegetables, and equally good cold with a salad or used in cut lunches. A good thick slice of cold meat loaf is another way of getting beyond the eternal sandwich. There are innumerable mixtures for meat loaves and I hope everyone will find one which appeals from the following recipes. SAUSAGE ROLL One meat loaf that is decidedly different and equally good to eat hot or cold is made from sausage meat rolled around a filling of apples and bacon. Serves six. You will need:21b sausage meat 2 large onions 2 large cooking apples 4 rashers bacon 1 cup grated celery 2oz butter Pepper and salt Dried breadcrumbs Method: Melt butter and fry the peeled, cored and diced apple together with the grated onion, chopped bacon (rind removed) and celery until all are golden in colour; leave to cool. Cover a she.t of grease-; proof paper with dried breadcrumbs and with wet hands spread lhe sausage meat over the crumbs as evenly as possible. Cover with the cooled apple mixture and roll up as for a Swiss roll ensuring that the meat is well covered with breadcrumbs. Blend

the join well and the ends and bake in a baking dish with about a tablespoon butter or oil until browned. It may be necessary to roll over during cooking. LIVER AND BACON " LOAF A liver and bacon loaf is full of nutrient and is also very flavoursome, this will serve six. You will need:—1 lb lambs’ fry or calves’ liver 1 lh minced steak I lb bacon rashers 1 cup grated onion | cup chopped tomatoes I cup rolled oats 1 teaspoon mixed herbs Salt and pepper ’ egg

Method: Soak the liver in salted water for half an

hour; drain and remove skin and mince finely. Combine with the minced steak and minced bacon rashers. Add the grated onion, tomato, rolled oats, herbs and season with salt and pepper. Bind together with beaten egg and blend very well. Press into a loaf tin or shape into a roll and bake at 350 for one hour to one hour and a quarter. If shaped into a roll it is better to wrap in foil, removing this for the last 15 to 20 minutes to allowthe rob to brown. BOBOTIE lhe South African dish called Bobotie is a favour-

ite in my household and I have not yet decided whether I prefer it hot or cold. It has a mild curry flavour combined with a fruity taste and if served hot is good with freshly boiled rice. This does not have the extra advantage of being suitable for cutlunches bqt makes an appetising lunch if served cold with a salad. You will need:-

1 lb minced steak 1 slice of bread, oneinch thick 1 large cup of milk 1 large egg 1 large onion 1 tablespoon good curry powder 2 oz sultanas 12 almonds 1 tablespoon apricot jam } cup stock Butter Lemon juice Salt and pepper Dried breadcrumbs Method: Place, milk in small pan and heat, season to taste with salt and pepper. When hot pour on beaten egg and return to heat until thickened sufficiently to coat the back of the spoon. .Put aside to cool. Remove crusts from bread and soak in cold water. Slice onion very finely and fry in butter until transparent, add the bread from which all water has been squeezed and mashed until smooth. Stir in curry powder, sultanas, the almonds skinned and slivered, apri* cot jam and minced steak. Stir all together thoroughly and add seasoning of salt and black pepper. Cook until meat is lightly browned, then add stock and juice of half a lemon. Turn into a greased ovenproof dish and smooth the top. Pour over the prepared custard and sprinkle with dried breadcrumbs. Bake at 350 for 30 to 40 minutes until golden brown on top, and custard is set firmly. SAVOURY MINCE AND CORN LOAF Savoury mince and corn loaf is another excellent mixture. Serves six. You wilt need: — 21b pork and veal mince Jib chopped bacon | cup whole kernel corn (drained) 1 cup grated onion j cup fresh breadcrumbs 2 tablespoons evaporated milk or cream 1 egg 2 teaspoons salt Pepper

Method: Combine mincemeat with breadcrumbs, corn and onion and blend well. Add the beaten egg mixed with the evaporated milk; season with salt and pepper. Press into a greased loaf tin and bake at 350 for 60 to 80 minutes. Serve hot with boiled carrots and whole boiled onions and mashed potato. A hot tomato sauce can be excellent with this.

SAVOURY MEAT LOAF This savoury meat loaf contains baked beans to make it a little different. Serves four to six. You will need:— 1 jib sausage meat l cup fresh breadcrumbs 1 small tin baked beans 1 onion li tomato _

1 dessertspoon chopped parsley 1 dessertspoon chopped ) green pepper I egg J .... Dried breadcrumbs i - Butter Method: Combine the sausage meat, bread* crumbs, grated onion, diced pepper, chopped tomato, parsely and baked beans and season with salt and pepper. Bind with beaten egg and blend well. Form into a roll and coat in dried breadcrumbs, Place in loaf tin and bake at 350 for 50 minutes. Drain off any excess fat before serving. SPICED MEAT LOAF For those who like spice in their food the following recipe for a spiced meat loaf should be welcome, providing you are lucky enough to have a rabbit. Serves four to six..

You will need:— 1 lb minced steak i lb minced rabbit meat 1 tablespoon chopped dates 1 cup fresh breadcrumbs 1 grated onion 1 egg | cup milk 1 teaspoon salt Pinch of mixed herbs 2 tablespoons spicy fruit chutney 1 small tin peach halves Method: Combine breadcrumbs and onion, add minced steak and rabbit, dates, herbs, salt and mix well with the beaten egg and milk. Press into a greased loaf tin and press the peach halves, cut side up. along the top. Place a little chutney in each peach half and bake at 350 for 50 minutes. Drain off excess fat before serving and turn out care, fully.

A CROWN O’GOLD MEAT LOAF A crown o’ gold meat loaf is better eaten hot if only for effect, but it is also quite acceptable when cold. It is crowned with a mustard flavoured meringue which is quite dramatic in appearance Serves six. You will need: — li lb minced steak cups fresh bread* crumbs ft teaspoon salt 2 tablespoons French mustard 1 tablespoon horseradish B tablespoons diced green pepper 3 tablespoons grated i onion One-third cup tomato ketchup 4 eggs For topping: Additional 4 tablespoons French mustard 4, £ teaspoon Cream of J Tartar Method: Combine the meat and breadcrumbs very thoroughly, add sea. soning of salt, mustard, horseradish, ketchup and the grated onion and green pepper and blend thoroughly. Separate eggs and beat egg-yolks well and add to mixture, ensuring that it is well mixed. Form into a role with wet hands. Dried breadcrumbs can be used to firm it if too soft. Bake at 350 for about an hour. Beat the egg whites with cream of tartar until very stiff and carefully fold in four tablespoons of mustard. Arrange this meringue along the top of the roll when it is removed from the oven after an hours cooking. Return to oven for long enough to set and lightly brown the meringue, about 15 to 20 minutes.