MEAT LOAF

By Anonymous -

25 g butter or margarine


1 medium onion, skinned and finely chopped

5 ml (1 level tsp) paprika

450 g minced beef

50 g fresh breadcrumbs

45 ml natural wheatgerm

1 garlic clove, skinned and crushed

15 ml (1 tbsp) chopped fresh herbs or 5 ml (1 level tsp) dried mixed herbs

60 ml tomato puree

1 egg, beaten

salt and pepper

Fresh Tomato Sauce, to serve


  1. Grease and base line a 450 g, capacity 900 ml, loaf tin.

  2. Melt the butter in a frying pan, add the onion and cook until softened. Add the paprika and cook for 1 minute, stirring, then turn the mixture into a large bowl.

  3. Add all the remaining ingredients, except the sauce, and stir thoroughly until evenly mixed.

  4. Spoon the mixture into the loaf tin, level the surface and cover tightly with foil.

  5. Stand the loaf tin in a roasting tin and pour in water to depth of 2.5 cm.

  6. Bake in the oven at 180°C mark 4 for 1 ½ hours. Turn out and serve with the sauce.
    Serves 4


MEAT LOAF

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