Meat loaf

Meat loaf

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From
Encyclopedia of Food and Cookery

A well-made meat loaf should be light and juicy, and hold its shape when cut. Handle the meat lightly when mixing so that the final result is not too dense. A small proportion of fat helps to retain juiciness, and the loaves slice best when bound with egg, and not overcooked. Meat loaf is good eaten hot or cold; it provides an excellent filling for sandwiches or bread rolls, or simply slice and pack in a lunch-box with crisp lettuce wedges and tiny tomatoes. Serve meat loaf at lunch with appropriate salads, or hot for dinner with vegetables and a suitable sauce, such as tomato or barbecue.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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