Although not as fashionable as it was circa 1970, traditional meatloaf is still a valuable recipe to have.
Containing hard boiled eggs, mustard and curry powder, raisins and even Kraft cheddar cheese this recipe is typical of the sweet and savoury flavour matching that was ever so popular 20 years ago and yet, is still as tasty as ever today!
This recipe might not be one to impress guests with but will defiantly make the tastebuds happy.
250g veal mince
250g pork mince
3 hard boiled eggs, peeled
2 tablespoons bread crumbs
1 onion, finely chopped
1 teaspoon mustard powder
2 teaspoons curry powder
1/4 cup raisins
1/4 cup Kraft cheddar cheese, diced (optional, but strongly recomended*)
Preheat oven to 180° degrees and line a 23x7cm loaf tin with foil.
In a large bowl mix together the mince, onion, mustard and curry powder, raisins and cheese. Add the raw egg and breadcrumbs and mix thoroughly until well combined. Season with plenty of salt and pepper.
Line the bottom of the tin with 1 inch of the meat mixture, making sure to pack it in tightly. Lay the boiled eggs evenly on top of this mixture and cover with the rest of the mince mixture making sure to press it into all the gaps.
Bake the meatloaf for 40 minutes. Allow to rest in the baking tin for 15 minutes before turning out.
Serves 4 generously. Serve with piccalilli or mustard.
*Kraft Cheddar Cheese is the one that is packed in foil and is stocked out of the refrigerator. What is great about it in this recipe is that has a unique way of keeping its shape while baking and forms pockets of soft and creamy cheese studded throughout the meat loaf.