Beef Meatloaf

Beef Meatloaf is a savoury dish that can be enjoyed by the whole family, and batch cooked for those nights you need a quick and easy dinner, just add sides! A delicious and hearty dinner option which is packed with protein, using herbs, spices and vegetables from your kitchen. Simple, yet scrumptious!

Beef Meatloaf

DF | RSF

bread/baking tins
Small Pot
Large bowl
Grater

1 kg beef mince
2 slices sourdough bread (soaked in water for 10 minutes )
2 eggs
1 carrot or zucchini
1 small brown onion
3 cloves garlic
3 tsp sweet paprika
2 TBSP freshly chopped parsley
1.5 tsp salt
4 hard boiled eggs for the centre ((optional))

Preheat the oven to 170 degrees and take out two bread/baking tins, lining them with baking paper
If choosing to place hard boiled eggs into the centre of the meatloaf - boil these now for 8 minutes until hard within
Soak the two slices of bread in water for 10 minutes to soften - stale bread works best here, it's actually the perfect way to use up old bits of bread!
Take out a large bowl and place in the beef mince
Finely dice the onion and garlic and place them into the bowl
Finely grate the carrot or zucchini, squeezing out any excess liquid into the sink before adding it to the bowl also with the finely chopped parsley, sweet paprika, 2 eggs and salt
Remove the bread from the water and squeeze out the liquid, adding the bread crumbs to the bowl. Mix well with your hands to combine
Fill the bottom halves of each tin with the mixture, pressing the mixture down firmly. Place the peeled boiled eggs into the centre if using. Cover with the remaining mixture, pressing down gently to form the top of the meatloaf
Place into the oven to bake for roughly 35 minutes until cooked

Makes two tins of meatloaf - creating roughly 10 serves with sides

* Serve with mashed potatoes & a salad of your choice

* You can halve this recipe if you wish to bake only one tin of meatloaf - but I always make a double because you can freeze the meatloaf so easily and it's super easy to double the batch