Mince is one of the great Scottish staples, however it is good to put our minced beef to different uses. Today we are making Meatloaf, serve either hot with tatties or cold as a sandwich, this is an extremely easy to make alternative to bog standard mince.
Meatloaf
Ingredients
- 500g of Steak mince
- 100g of homemade breadcrumbs
- 1 beaten egg
- 2tsp of garlic granules
- 2tsp of onion granules
- ¼tsp of chilli powder, (optional)
- ¾ of salt or 1-2tsp of vegetable stock powder
- 1tsp of ground cumin
- A handful of fresh chopped parsley or 1tsp of dried parsley
- 1tsp of mixed herbs (optional)
- Black pepper to taste
For over the top
- Tomato ketchup for basting
- Black pepper and mixed herbs
Method
- Put all of the first set of ingredients into a large bowl and mix thoroughly by hand, if you think it is a little dry add a tablespoon of milk to moisten.
- On a baking tray, fashion your mixture into a loaf shape.
- Smear tomato ketchup over the top and down the sides.
- Sprinkle over some black pepper and mixed herbs.
- Bake in a preheated oven, 180°c, 375°f, gas mark 4 for 50 mins.
- Remove from the oven, loosely cover with tin foil and allow to rest for 10mins before carving.
Suggested Accompaniment
Potato Wedges
- 1 Medium tattie per person
- 2tbls of olive oil or rapeseed oil
- ¼tsp of salt
- ¼tsp of chilli pepper
- ¼tsp of onion granules
- 2tsp of garlic granules
- A sprinkling of black pepper
- A little mixed herbs (optional)
- Place everything into a bag or bowl and mix thoroughly.
- Place on a baking tray to fit, a single layer ensures even cooking.
- Cook under the meatloaf for 50 mins.
- After removing the meatloaf from the oven, whack up the heat and put the wedges higher up in the oven for 10mins to brown.