Article from: Unsealed 4×4
Mince is one of those wonderful products that can be turned into so many different dishes, and at less than $10/kg it makes for very economical meals to feed the family. This meatloaf recipe is just another one to add to the list and to try out next time you are out bush.
- Mix all ingredients (except the bacon) together in a bowl and allow to stand for about 15 minutes to let the oats absorb the moisture.
- Line a loaf tin with the bacon rashers and pack the meatloaf mixture firmly in.
- Cover with a layer of foil and cook on a low trivet in your camp oven, with the coals scraped to the edges of the lid, at a moderate temperature, for about 45 minutes.
- Remove foil and scrape coals to the centre. Cook for a further 30 minutes or until browned on top.
- Allow to stand for a few minutes before slicing. Serve hot with vegetables and gravy or cold with salad; it is even delicious as a sandwich filling for lunch the next day.
- Tip. For a bit of a surprise, lay three hard boiled eggs through the middle.
- Press half the mixture into the tin, lay the eggs end-on-end, then surround and cover the eggs with the rest of the meat mixture.
- Tip. Try using other minced meats like chicken, pork and lamb for a change instead of beef.
- Tip. This is a great dish to hide other grated or finely chopped vegetables like spinach, potato and sweet potato in.
- Tip. This recipe can be cooked in a home, caravan or camper trailer oven with a moderate temperature.
500g beef mince
1 onion finely diced
1 carrot grated
½ cup of quick oats
¼ cup of tomato sauce
1 teaspoon salt
½ packet of French onion soup mix
½ teaspoon paprika
½ teaspoon crushed garlic
¼ teaspoon cayenne pepper
4 rashers of bacon
Words and Photography by Jo Clews