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peterpan

I must admit to not being a receipe sort of guy (Real men aren't are they?) anyway here are the ingrediants.

! kg of beef mince.
2 Eggs
1 Bell pepper
1 Onion
Tblespoon Oregano
Couple cloves Garlic
1 Cup chopped parsley
1 Cup chopped basil
1/2 Cup chopped olives
1/2 cup parmeson
salt / pepper
1 can chopped tomatoes
1/2 Cup beef stock
6 rashes of Bacon

ChiangMai noon

Now what?
I like meatloaf and will make this tonight if you tell me what to do with the list of food.

peterpan

Hold on! had to take the kids to school.

Mix ingrediants, Mince, eggs (break them first and discard shell)
parmeson, chopped parsly, basil and roughly cut pepper, fine chopped onion, salt/ pepper. I also add a couple of spoonfuls of olive oil as I don't like fatty meat.



last add chopped tinned tomatoes, give a final mix around. put in baking tin, and cover top in bacon. I brought a similar bake tin that had some holes in bottom. Much better because I like lots of vegitation in my meat loaf and the holes facilitate better baking of the bottom.



The bake the fvcker for about 60+ mins at 200 deg C in a convection oven, probably more in the crap oven I see in the new oven thread.



The baked object, perfect in the middle but could have done with less top heat so next time I will cover it when the bacon looks done.



Loverly, served with a nice red wine sauce and a Chat potato, simple food with a touch of elegance. proper food, not this tarted up shit they sell for horrendous prices at the restaurants around here.

ChiangMai noon

Excellent.

Thank you very much, even though I resent the oven comment.

peterpan

The thing about meat loaf is that like a good Chilli it improves the 2nd and 3 rd day. Here served cold with a nice ozzie cheeze, branstons, a delicate chateu cardboard and a filthy magazine to read.

Skettios

Do you burn the shit out of it for taste?

I never used a convection oven until I came to Asia, and I find that I tend to burn the tops of almost everything I cook. Anyway around this?

ebeth

I have the same problem and I cover the top with tin foil and turn the heat down... like if the recipe says 200 it is enough with 175

Jet Gorgon

^ Tin foil is good and/or put the rack on a lower rung.

PP, I'm intrigued with adding one cup of basil...that seems alot.
Also, if you put holes in the bottom of the pan, do you let all the juices run out? I'd hate to clean the oven after that.
Anyway, tasty-looking recipe. Thanks.

El Gibbon

Meatloaf like a lot of other "basic" foods has as many recipes as people that cook it. Makes for some interesting eating, never find two the same.

This recipe is a keeper for me but will add some breadcrumbs to help bind it. Love meatloaf sandwiches!


E. G.

peterpan

^^^^ I suspect yr using one of those glass bowl convection cookers, so you will get a lot of top heat.

I use a Sharp combi convection oven, it cooks perfectly but good idea to put foil over for at least part of the cooking time.

Jet, Right ! a lot of vegetation in it so you get a quite a bit of water out, I use a grid to hold the pan away from the bottom with a collector tray under it inside the oven. As El Gibbo correctly states, start off with what you think sounds good and develop it from there.
After living and aeting here for 14 yrs I find I need a lot of seasoning in anything to awake my desensitised taste buds.

Marmite the Dog

Looks good.

Very funny!

Mr Pot

whose recipe originates from England.