Fuss-free meat loaf

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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.

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