www.odlums.ie /recipes/summer-meat-loaf/

What you need:

  • 50g/2oz Odlums Porridge Oats
  • 500g/1lb Minced Beef
  • 1 Egg
  • 1 small Onion (chopped)
  • 1/4 Teaspoon Marjoram
  • 1/4 Teaspoon Oregano
  • 2 tablespoons Fresh Basil (chopped)
  • 1 small Red Pepper (cored, seeded and chopped)
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons BBQ Sauce
  • Salt & Pepper
  • 4 Smoked Streaky Rashers

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 900g/2lb loaf tin.
  2. Mix the Odlums Porridge Oats, egg, onion, herbs, salt, pepper, Worcestershire sauce and BBQ sauce together in a large bowl.
  3. Add the minced beef and combine all the Ingredients together using a fork or your hands. Make sure mixture is evenly mixed.
  4. Transfer to the prepared tin and press down evenly. Lay the rashers on top and bake for about 1 hour. Allow to sit in tin to "set" for about 5 minutes then transfer to serving dish. Leave the meat loaf to cool for about 15 minutes. It will carve much better if not piping hot.
  5. Serve either hot or cold with a salad or with chutney as an open sandwich!

High Fibre Meat Loaf

Category

Main Dishes

Cook Time

1 hour

What you need:

  • 50g/2oz Odlums Porridge Oats
  • 500g/1lb Minced Beef
  • 1 Egg
  • 1 small Onion (chopped)
  • 1/4 Teaspoon Marjoram
  • 1/4 Teaspoon Oregano
  • 2 tablespoons Fresh Basil (chopped)
  • 1 small Red Pepper (cored, seeded and chopped)
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons BBQ Sauce
  • Salt & Pepper
  • 4 Smoked Streaky Rashers

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 900g/2lb loaf tin.
  2. Mix the Odlums Porridge Oats, egg, onion, herbs, salt, pepper, Worcestershire sauce and BBQ sauce together in a large bowl.
  3. Add the minced beef and combine all the Ingredients together using a fork or your hands. Make sure mixture is evenly mixed.
  4. Transfer to the prepared tin and press down evenly. Lay the rashers on top and bake for about 1 hour. Allow to sit in tin to "set" for about 5 minutes then transfer to serving dish. Leave the meat loaf to cool for about 15 minutes. It will carve much better if not piping hot.
  5. Serve either hot or cold with a salad or with chutney as an open sandwich!
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