1lb of ground lamb
1lb of ground beef
2 cups of breadcrumbs - You can use rolled oats instead or a mixture of breadcrumbs and oats
6 fl oz of tomato paste
Combine the two pounds of meat, then knead in the breadcrumbs.
You can make it a bit lighter by adding another half cup of
breadcrumbs to the two cups you would normally put in.
In a smallish bowl, whip the two eggs and add the herbs,
spices, soy and Worcestershire sauce.
If you are going to add shallots and mushrooms, chop them
and add last.
How moist and juicy the meatloaf is depends on the fat
content. You can add animal fat, butter or olive oil. If using
very lean meat you want to add fat or it will be dry.
Work the egg and herb mixture into the meat and
breadcrumbs. You should use your hands for this.
Finally work in the shallots and mushrooms if you want.
They are not essential to a good meatloaf.
How you make the meatloaf depends on what you have on
hand and what you like. This is not a hard and fast recipe.
This recipe will provide about eight servings. You can
make it as two meatloaves and freeze or refrigerate one for
Traditionally meatloaf is baked in a loaf pan, but it can
be baked in a round baking dish if that is what you have.
Heat the oven to 350 degrees F (180 deg C). Bake for 30
to 40 minutes. You can cover the dish, or leave it open to form a
crust on the meatloaf.
Can be eaten hot as a main course or eaten on sandwiches
cold as you would a paté.