Sausagemeat Stuffing Loaf
8,0 / 10
2 h. 45 min.
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 1 medium zucchini (finely chopped)
- 1 Orange pepper (finely chopped)
- 1 clove garlic cloves (crushed)
- 3 cups Minced Beef
- 3 cups Pork sausage
- ⅔ cup fresh, white breadcrumbs
- 2 Tbsps Pine nuts
- 1 Tbsp Golden raisins
- 1 Tbsp fresh thyme
- 1 large egg (beaten)
Preheat the oven to 150°C (130 fan) | 300°F | gas 2 and grease a 900 g | 2 lb loaf tin.
Heat the oil in a large sauté pan and fry the onion, courgette and pepper together for 10 minutes or until softened. Add the garlic and cook for 2 more minutes, stirring constantly, then scrape the mixture into a large mixing bowl and leave to cool.
Add the rest of the ingredients and squidge it all together with your hands until it is really well mixed.
Pack the meat into the prepared loaf tin and cover the top with foil.
Put it in a large roasting tin and add enough boiling water to come half way up the outside of the loaf tin. This is called a bain marie and will help the meatloaf to cook evenly without hardening on the outside.
Transfer the bain marie to the oven and cook for 2 hours. To test if it is done, insert a skewer into the centre of the meatloaf. Take it out then press down on the top of the loaf. If the juices run clear, it is cooked.
Cover the meatloaf with foil again and leave to rest for 20 minutes before turning out onto a serving plate and serving warm. Alternatively, leave the meatloaf to cool completely in the tin then refrigerate. Serve cold in a packed lunch or at a picnic.