Meatloaf

12 Feb 2015

My sister recently went back to school. I remember the dread as summer holidays came to a close and school started again. No more 10am sleep ins or eating whatever you want, whenever you want. As someone that has always appreciated warm lunch meals over cold, I hated the task of packing a lunch box. I've never been a big sandwich fan so it was always a bit of a struggle finding things that I liked and that weren't snacks to go in my lunch box.

I thought I'd make the first week for my sister a bit easier by making a meatloaf. Meatloaf is AWESOME. You can put it on almost anything and it's delicious both hot and cold. I personally love it on some fresh (and warm) home-made bread with a bit of mustard. THE. BEST. There is no 'right way' or correct assortment of herbs or spices for meatloaf. If you want it spicy, add some chilli flakes. If you prefer it more mild, leave the chilli flakes out and add some herbs instead. I honestly just use whatever I am in the mood for. It's usually a mixture of Italian green herbs like basil, oregano and maybe even some rosemary, tarragon or sage. These can be fresh or dried. My sister and I got to work on Sunday night as the sun went down, having a laugh and choosing our herbs and spices.

What do you make that's tasty in the lunchbox?

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Meatloaf

Ingredients

500g of beef mince
1 egg
1 tbsp of crushed garlic
1 tbsp of dijon mustard
Your choice of herbs and/or spices
1 cup of breadcrumbs

Method

Preheat oven to 180 degrees.

Place all ingredients in a bowl and mix with your hands until mixture is dry enough that it starts sticking together. The herbs I used were thyme, oregano and basil.

In a rectangle (or square) dish, place beef in the dish and press down with your fingers until flat. Cover with aluminium foil and bake in oven for 45 minutes.

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