About this recipe:Tender, juicy meatloaf made with beef mince and stuffed with spinach and mushrooms. Baked slowly and sliced. Serve with creamy mashed potatoes, gravy and peas. One loaf tin makes 4 servings.
2 tablespoons Worcester sauce (plus 1 extra teaspoon for glaze)
2 tablespoons tomato ketchup (plus 1 extra tablesoon for glaze)
1 egg, beaten
1 medium onion, roughly chopped
1 clove garlic
6 mushrooms, thinly sliced
5 balls frozen chopped leaf spinach
1 level teaspoon mustard powder
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
In a small bowl mix together the diced bread and milk. Allow to soak for a minute.
Add the mince to a mixing bowl along with seasoning, herbs, Worcester sauce, ketchup and beaten egg.
In a food processor or chopper add the bread mixture, onion and garlic. Blitz until fine. Add this to the meat mixture.
Using your hands mix and squish the mixture until combined well.
Meanwhile, in a frying pan add a little oil and pan fry the mushrooms for a few minutes, add the spinach and seasoning. Cook gently for 5 minutes. Remove, set aside and cool slightly.
In a lightly greased small loaf tin add half the meat mixture. Place the spinach and mushrooms filling on top and spread evenly. Keep a little gap around all sides.
Add the remaining meat mixture on top and level out. Cover with foil and chill until required.
Pre-heat the oven to 150 C / Gas 2. Place the loaf tin (keep foil on) to a baking tray and pour around boiling water to come up approx 3cm. Bake in the oven for 90 minutes.
Meanwhile in a tea cup combine the reserved ketchup, Worcester and mustard powder. Remove meatloaf from the oven. Carefully remove the foil and spread the ketchup mixture along the top. Place back in the oven and cook for another 30 minutes.
Remove from the oven and allow to rest for 5-10 minutes. Turn out onto a chopping board and gently slice into 4 generous portions.
From time to time check the oven to ensure enough water in the baking tray. You may also have to drain some water from the meatloaf itself.
This was very nice although as the original recipe author stated above, you will need to check this regularly during cooking as there is a lot of water that has to be drained from the meatloaf itself. With a loaf tin full of hot liquid that is also sitting in a bath of hot water this can be tricky and you need to be careful that you don't burn yourself.
Having said that, I followed this recipe to the letter and it turned out very tasty. It is a dish that is flexible enough to lend itself to any accompaniment such as potatoes and gravy, chips and beans or rice/pasta it is extremely versatile. It was nice to have a meat dish that was a little different and I will certainly be making again. Thank you for posting the recipe 😋 - 21 Jun 2015