Meat Loaf: big batch

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Recipe by Vic LP of MamaBake Tempe

big batch recipe

Ingredients

Makes HEAPS!

5kgs minced beef

4 Onions finely diced

5 cups fresh breadcrumbs

8 tsp curry powder

1 large tube Gourmet Garden Parsley

5 eggs lightly beaten

1 ½ cups milk

1 ½ cups water

 

SAUCE

2 ½ cups water

2 ½ cups tomato sauce

1 ¼ cups Worcestershire sauce

1 ¼ cups brown sugar

 

Method

  1. I clean out the kitchen sink and use it to mix it all together, much easier than one or a few bowls
  2.  Combine all ingredients except water and milk, Mix well then gradually combine water and milk into the meat mix. Press into a greased loaf tin (or I have been using the foil trays from the supermarket for big batch and only half fill them height wise as you need to save room for the sauce)
  3.  Bake in a moderate oven till half cooked – about 40 minutes (it is hard to put a time on it depending on your oven size and how many tins you can get into your oven – I have a 900mm so I can get 6 in mine)
  4. Remove from oven
  5.  Make sauce combining all ingredients – simmer for 5 minutes
  6. Pour over meatloaf and return to oven till cooked through

 

Serve with mash and veg

Excellent cold for sandwiches – if there is any left .

 

 

Comments

  1. I can vouch for this one – the sauce caramelized beautifully and the kidlets loved it on sangers with tomato and cheese 🙂

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