10-minute meatloaf

[highlyeccentric]

I recently acquired this recipe from my mother, and it turns out to be just as delicious as I remember - and incredibly quick and easy to boot!

Accessibility notes: Low on chopping; the hardboiled eggs require lifting of pots and water, but the recipe will be fine if you leave that out. Needs to be mixed either with your hands or a spoon.

Ingredients

Group 1:
500 grams of beef mince
1 1/2 cups breadcrumbs (the packaged dry ones, not fresh)
1 onion, chopped
1 egg
2 tablespoons tomato sauce (note: I'm Australian, our tablespoons are 5ml bigger than everyone else's - not that I think it'll matter much in this recipe)
1 tablespoon worcestershire sauce
1 tablespoon barbeque sauce
2 tablespoon chopped parsley
Other herbs and spices to taste: I used powdered garlic, about 1/2 teaspoon of paprika, and plenty of ground black pepper

Group 2:
3 hardboiled eggs, pre-prepared
1 cup grated cheese
A sprinkle of paprika

Equipment
- Mixing bowl
- A microwave-safe dish: ideally a loaf tin, but I used a microwave bundt tin, and you could probably use a casserole dish or whatever you have to hand.

Method

1. Mix together the ingredients in group one, until well combined (easiest to do it with your hands)
2. Line your microwave-safe dish with paper towel
3. Put 1/3 to half the mince mixture into the dish
4. Spread the eggs over the surface (if you're using a loaf tin, place eggs whole in a line down the centre; if you have more surface area, slice them in half and spread them around)
5. Top with the remaining mince
6. Cook on high in your microwave for 10-12 minutes
7. Top with grated cheese and sprinkle with paprika
8. OM NOM NOM


Makes 4-6 servings, depending on how hungry you are; reheats pretty well; can be sliced up to put in lunches / toasted sandwiches etc.

Comments

[highlyeccentric]

By convention oven do you mean a *conventional* oven, ie, the normal oven that everyone has, or a *convection* oven, one of the fancypants things which are halfway between a microwave and an oven?

Assuming you mean an everyday electric or gas (or even wood!) oven, I'm not sure what the time would be. I'd try 20-30 minutes, myself. You might want to fiddle with the recipe a bit and increase the liquids - I think the oven would dry it out a bit. Alternatively, cooking in a terrine (which is a sort of ceramic bar tin with a lid) or even a casserole dish with a lid might keep the mixture moist.

[jenab]

I'm referring to a normal conventional oven. Thanks for the tip of increasing the liquids. I'll try it out.