Beef, Potato and Spinach Meatloaf

A particularly tasty loaf which can be eaten as a hot meal, it teams well with potatoes and salad or vegetables, although the greens are included in the mixture for the loaf. Any leftover meatloaf makes an ideal filling for school or work lunchboxes or sandwiches. Served cold, it is a great picnic dish. In a log tin the loaf will have a little more fat content than if you make this in a free-form shape, as the fat will come away onto the tray as it cooks. Recipe serves 4.

Ingredients:

1 slice white or brown bread, broken into small pieces
2 tablespoons water
8 ounces (250 g) potato, peeled
1 small onion
8 ounce (250 g) packet frozen spinach
12 ounces (375 g) lean ground beef (mince)
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon fresh thyme or 1/3 teaspoon dried thyme
Topping:
2 tablespoons ketchup (tomato sauce)
2 teaspoons brown sugar
1 teaspoon hot mustard

Method:

1. Preheat the oven to moderate 350 degrees F (180 degrees C). Place the bread and water into a large bowl and stir. Grate the potato over the top and grate the onion.
2. Cook the spinach in a saucepan for a couple of minutes or until soft and separated and add to the bowl. Leave to cool completely.
3. Mix in the beef with seasonings and herbs and stir everything together very well.
4. For a free-form loaf grease the base of a shallow casserole or oven tray. Put the beef into the center and form it into an oblong loaf. You can also place the meatloaf into a greased log or bread tin with a 1 pound (500 g) capacity if you prefer a rectangular shape.
5. Bake for 25 minutes for a free-form loaf or for 30 minutes in a cake tin.
6. After cooking, mix all the topping ingredients and brush them over the loaf with a pastry brush. Return meatloaf to the oven and bake for 5 minutes, then brush again and continue cooking for a further 10 minutes or until the meat is cooked through.

Meatloaf with Spicy Barbecue Sauce

This lean ground beef meatloaf cooks in its own luscious dark, piquant sauce. Recipe serves 4.

Ingredients:

1 pound (500 g) ground lean beef (mince)
3 slices of wholemeal bread, crumbed
1 onion, finely chopped
2 teaspoons curry powder
1 tablespoon chopped parsley
1 egg
1/2 cup skim or low-fat milk
Sauce:
1/2 cup water
1/2 cup tomato ketchup (sauce)
1/2 cup Worcestershire sauce
2 tablespoons vinegar
1 teaspoon instant coffee
Juice of 1 lemon
1 tablespoon cornflour (cornstarch)
1 tablespoon water

Method:

1. Combine ground beef, breadcrumbs, onion, curry powder, parsley and egg.
2. Stir until mixture is well combined.
3. Add milk and continue stirring until mixture is smooth.
4. Shape meat mixture into a loaf and place in baking dish.
5. Bake in preheated oven (350 degrees F/180 degrees C) for 30 minutes, or microwave, covered, on Medium for 20 minutes.
6. Remove from oven or microwave and drain off any fat.
7. In a saucepan, combine all ingredients, except the cornflour and 1 tablespoon of water, bringing slowly to the boil, reduce heat and simmer for 5 minutes.
8. Pour sauce over meat and return to oven or microwave.
9. Bake for a further 20-30 minutes, basting frequently with sauce.
10. Mix cornflour and water to a smooth paste. Remove meatloaf to a serving plate and slice.
11. Add cornflour mixture to the sauce in the baking dish and bring back to the boil, stirring constantly until thickened.
12. Pour thickened sauce over the meatloaf. Serve hot with vegetables or cold with salad.