Cotswold Cottage Recipes
Mock Roast (This is a family favourite)
500g good quality minced beef
4 rashers of prime smoked bacon (rind and fat removed)
a handful of dried onion flakes (Do not use fresh onion as it makes the meatloaf too wet )
salt and pepper to taste
1 tsp of fresh herbs (eg. parsley and rosemary or 1 tsp dried mixed good quality herbs
1 tbsp of a good homemade chutney or Branston chutney
2 tbsp of homemade tomato sauce or a good store bought one such as Heinz
1 tbsp of Worcester sauce
1 egg free range beaten
plain flour to bind
Good home made breadcrumbs or plain flour enough to coat the meat loaf
You will need a medium roasting tin and a clean dry board either dusted with plain flour or breadcrumbs
Pre heat the oven to 180 c
Place the mince in a bowl and breakup, roughly chop 2 rashers of the bacon and add to the mince.
Now add all the other ingredient except the bread crumbs and mix again.
Add the beaten egg and enough plain flour to bind.
Now with clean hands or a spatula break up the mixture and give it a good scrunching with your hands.
Now transfer the meat mixture to the board with either the breadcrumbs on it or a good dusting of plain flour.
Pat and mould the mixture into a oblong loaf a bit like a rugby ball and roll the meat loaf in the flour or breadcrumbs adding more if need to coat evenly
Place in a medium size roasting tin into the pre heated oven and cook for 40 to 45 minutes.
Remove from the oven, cover with the remaining bacon and place back in the oven for 10 to 15 minutes until the bacon is golden and the meat juices run clear.
This is great served with gravy, roast potatoes, your favourite vegetable and a homemade apple sauce or try whizzing a couple of soft kiwi fruit into the apple sauce for extra flavour.
Alternatively serve it with a mixed leaf salad and a baked potato.