Does Meat Loaf suggest “A Bat out of Hell” to you, or a delicious recipe?
Well, we can’t help much with the former, but the latter is definitely where we can be useful
This recipe is a special meatloaf that can be served hot or cold. The yoghurt and soup mix impart a savoury flavour and even those who don’t enjoy the mundane meatloaf, will love this. The servings may seem small, but it is very filling.
1kg Lean Minced Steak
1 Thin Slice of Bread (wholemeal) – optional
1 pkt French Onion Soup Mix
1 Cup Parsley (chopped)
200gms Mushrooms (chopped)
1 Small Carton Natural Yoghurt
Mix together minced meat, lightly beaten egg, half packet of soup mix, pepper, chopped mushrooms, parsley and bread, which has been soaked in a little water. (Squeeze well before adding to mixture.)
Add half the yoghurt to mixture and work together. (Hands are easier than a fork.)
Pack into a loaf tin. Pack down very firmly to ensure loaf will cut without crumbling.
Mix remainder of soup mix with the rest of the yoghurt. Spread over the top of the meatloaf, right to the edges of the tin.
Bake in a moderate oven for approximately one hour.
The meatloaf will shrink a little during cooking and some fat will rise around the edges. Remove this with a meat baster or pour off.
To serve, slice carefully and remove slices from tin with an egg slide.
Try it and let us know what you think
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