Fuss-free meat loaf
600g mince (made up from 350g ground sirloin with 10% fat, 150g ground chuck with 20% fat, and 100g ground pork with 15% fat) 50g fresh bread crumbs 1 garlic clove, minced 1½ apple, peeled and grated 1 egg 30ml fresh chopped parsley 5ml fresh, chopped thyme 50ml plain thick yogurt 100ml strong beef broth (or a beef cube dissolved in 100ml boiling water, cooled)
15ml powdered gelatine (sponged and dissolved in the broth)
Salt and pepper 5ml Worcestershire sauce 5ml Dijon mustard 5ml chilli sauce 5ml paprika Mix all the ingredients together very well. Shape the meat mixture into a loaf shape and place on a tin-foil covered cake rack over a baking dish. Glaze with your favourite basting. Roast in a preheated oven at 180º C for about 40 minutes. To ensure the loaf is cooked through entirely, make use of a probe thermometer that should reach an internal temperature of 65ºC. Remove from the oven, cover with another piece of tin foil and rest for at least 15 minutes before slicing.