Chendie's  MEATLOAF

 

Loaf Ingredients :

Beef - 1 kg Topside, minced

Bacon - 500g, quality rashers

Onions - 1 large, finely chopped

Capsicum - 1/2 Red and 1/2 Green, diced

Stuffing Mix - 1 cup (e.g. Tandaco)

Breadcrumbs - 1/2 cup

Pepper - Black, freshly ground

Milk - 1 small can Evaporated

Eggs - 1, lightly beaten

Foil - for layout and roll-up

Toothpicks - for securing bacon on top

 

Sauce Ingredients :

Chutney - 1/2 cup Branston Pickles

Sauce - 1/2 cup Tomato

Sugar - 1 heaped tbs Brown

Sultanas - 1 heaped tbs

Curry Powder - 1 heaped tbs (or less, depending)

 

Method :

Mix the mince, onion, capsicum, egg, and pepper in a bowl.  Spread out flat on foil in a rectangular shape - the width to be slightly less than your baking tray. 

Mix the evaporated milk, breadcrumbs, and the stuffing mix in the bowl and then spread out on top of your meat mixture.  (If your stuffing mixture is too dry, a small quantity of full-cream milk may be added.)  Lay bacon rashers lengthways along the  mixture (try to avoid very fatty bacon). 

Roll up - with care - using the foil to assist and tucking in the loaf edges as you go.  Place on baking tray and slide foil out carefully from underneath.  Lay bacon rashers diagonally across the top and sides and secure firmly with toothpicks. 

Bake in a preheated oven at 180 degrees C. from 1 to 1 and a 1/2 hours. 

Mix together the sauce ingredients and then ten minutes before the meatloaf is due to be removed from the oven, spoon your sauce over it and complete the cooking. 

Remove all toothpicks carefully and serve hot with baked potatoes and other vegetables, or it's especially nice cold in sandwiches or with salad.