Meat Loaf


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A sumptuous Meat loaf has minced meat, bacon and bread baked together and then served slices as side dish or as filling in the sandwiches.

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Preparation Time: 15-20 minutes
Cooking Time: 30-40 minutes

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  1. Boil the beef mince and bacon together (no need to add water, as this comes out of the mince itself).
  2. When the water dries, take off the fire.
  3. Now grind this finely (i still use the age-old grinding stone!) together with the bread and pepper powder.
  4. When done, in a vessel mix well together this paste with the eggs (beaten) and the lime juice (no seeds please!).
  5. Take a dish (‘dekchi)” that fits into your normal pressure cooker.
  6. Line this dish with ghee and then pour in some bread crumbs and toss around so that it covers the ghee.
  7. The dish should be well lined (like you normally do a cake tin).
  8. Now put the mixture into the dish and dab well. press down tightly.
  9. You may, if you wish, sprinkle a little bread crumbs on the top to give it a neat finish.
  10. Now cover this dish with foil tightly and place the dish in the pressure cooker
  11. In which you put some water ( a little more than half-way the height of the dish) on the stand (the plate with holes in it – normally supplied with all cookers and used for steaming stuff) and steam for about half-an-hour (after the whistle).
  12. Remove from the fire; place vessel in cold water to cool, if you like.
  13. When completely cold turn out in a plate; you may have some difficulty, but use a knife to ease out the sides, if need be, and turn over like a cake.
  14. Enjoy eating....
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This recipe was contributed by Nancy Dsouza on 08 May 2002

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