Meat and egg loaf
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Lean minced beef |
| 1 | tablespoon | Tomato puree |
| Freshly ground black pepper | ||
| pinch | Grated nutmeg | |
| pinch | Dried thyme | |
| 1 | large | Egg |
| 1 | small | Onion chopped |
| ½ | teaspoon | Salt |
| 2 | Eggs hard boiled | |
Directions
Pre-heat oven to 190 degrees C, or 375 degrees F, gas mark 5.
Mix all ingredients except hard boiled eggs together. Shape into a flat rectangle and place the hard boiled eggs down the centre. Roll the meat mixture around the eggs using fingers. Place in a small loaf tin.
Cover with foil and cook for 45 to 55 minutes. Remove foil and cook for a further ten minutes to brown the top.
Serve hot or cold.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini