The meatloaf is basically a single, very large meatball. The recipe below provides a hearty meal for two, with enough left over for later. Meatloaf sandwiches are delicious, and meatloaf slices fried up with hash browns, tomatoes, bacon and baked beans provide a satisfying and nutritious breakfast. Loosely adapted from a recipe by Lucy Corry that appeared in the Christchurch ‘Press’ 8 July 2015, Zest section p5.

1/3 cup tomato paste.
2 tblsp brown sugar.
2 tsp Dijon mustard.
3 thick slices stale bread rubbed into coarse breadcrumbs.
2 medium onions, peeled and finely chopped.
4 cloves garlic, peeled and finely chopped.
250g lamb mince.
500g pork mince.
1 tblsp chopped capers.
½ tsp allspice.
½ cup chopped parsley.
2 egg lightly beaten.
¼ cup cooking oil.
4 rashers American streaky bacon, finely chopped.

Mix the tomato paste, sugar and mustard together in a small bowl and set aside. Mix together with all the other ingredients except the bacon and knead into an homogenous mass. Cover and allow to sit for 2 hours.

Heat the oven to 190°C. Oil a baking dish and lay the rashers of bacon on the base. Gently turn the meat mixture into the baking dish and press it into form a loaf. Smear the tomato paste mixture over the meat, cover and bake for 40 minutes. Remove the lid and bake uncovered for a further 10 minutes. Serve immediately with boiled potatoes and green peas.

Serves: 2.

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