Info
- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 36 Times
Can be made ahead of time.
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Meat Loaf
Cookbook
This recipe is great served hot for a weekday family meal, or cold in a packed lunch or sandwich. Good with a salad of arugula and halved cherry tomatoes.
Yield : Makes 4 servings
Prep Time : 20 mins
Cooking Time : 30 mins
Ingredients
For the meat loaf:
- Vegetable oil, for the pan
- 12 oz (340g) ground beef round
- 8 oz (225g) ground pork
- 1 onion, finely chopped
- 1/3 cup packed fresh bread crumbs
- 2 tbsp chopped parsley
- 2 tsp spicy brown mustard
- 1 tsp paprika
- Salt and freshly ground black pepper
- 1 large egg, beaten
- 3 hard-boiled eggs, peeled
For the sauce:
- ½ cup sour cream
- 3 small sour pickles (cornichons), chopped
- 1 tbsp capers, chopped
- 1 tbsp finely chopped parsley
Special Equipment:
- 8 × 4in (20 × 10cm) loaf pan
Directions
1. Preheat the oven to 400°F (200°C). Lightly oil an 8 × 4in (20 × 10cm) loaf pan.
2. Mix together the ground beef, pork, onion, bread crumbs, parsley, mustard, and paprika and season with salt and pepper. Stir in the beaten egg and mix thoroughly.
3. Evenly spread half of the mixture in the pan. Arrange the hard-boiled eggs down the center, then top with the remaining meat mixture and smooth the top.
4. Cover the loaf pan with aluminum foil. Bake for about 50 minutes, until firm. Let stand for 10 minutes before turning out on to a warmed platter.
5. To make the sauce, mix the sour cream, pickles, capers, and parsley.
6. Serve the meat loaf cut into slices, with the sauce spooned over and extra on the side.
Notes
Prepare ahead:
The loaf can be prepared through step 4 and refrigerated for up to 8 hours. The sauce can be covered and refrigerated for up to 3 days.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
523 kcal
11 % daily value
12 % daily value
5 % daily value
618 mg
47 mg
34 g
4 g
2 g
12 g
325 mg
968 mg
15 g
37 g
23 % daily value
