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Gary's mega meaty meatloaf

kept byjonnydunk

Example: I love this..This is an extremely easy recipe to follow. You’ll be left with plenty portions so after you’ve had your initial few slices, let the meatloaf cool completely. Slice off the portion slices you desire then individually wrap in cling film and freeze. Alternatively it’ll keep in the fridge for three days no problem.

If you freeze for cooking at a later date, defrost your slices in a fridge overnight, heat a heavy based non stick pan and add a drizzle of olive oil. Then proceed to cook (re-heat) the meatloaf slice just like you would a steak. When you turn it over after colouring on one side add some sliced onion. Sweat them until they’re soft, add two big ass spoons of grain mustard, then 2 spoons of “wusta” sauce then some bisto chicken granules mixed in water. I’d say chicken or beef stock but nobody has stock lying about at home and I’m not gonna pretend I do. I mix some Bisto chicken granules with water then pour it over the meatloaf, onions and mustard and simmer slowly for approximately 10 minutes.. Next time...


1lb Pork Mince
1lb Beef Mince
2 Whole Eggs
1 Tsp Ground White Pepper
1 And 1/2 Tsp Fine Sea Salt
3tbspn Heinz Tomato Ketchup
2 Tbspn Tabasco Sauce
3tbspn Worcestershire Sauce
1 Stalk Celery (Peeled And Diced Very Fine)
1 Medium Carrot (Peeled And Diced Very Small)
1 Small White Onion (Finely Chopped)
200g Approx Fresh Breadcrumbs
12 Slices Bacon Rashers



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