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Empire Meatloaf
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Empire Meatloaf

This is the kind of tasty, never-fail-to-please meal that’s kept the home fires burning in every corner of the once-glorious Empire for generations. Deliciously filling with layers of complementary flavours that will make the whole family go "Mmm-mmm!"

Makes 5-6
Prep Time 10 minutes
Cook Time 45 minutes
Ingredients
750 g lean beef mince
1 red onion, peeled and finely chopped
1-2 tsp Gregg's Crushed Garlic
2 tsp Gregg's Dried Mixed Herbs
2 Tbsp freshly chopped parsley
1 ¼ cups fresh white breadcrumbs
2 eggs, beaten
4 Tbsp Lea & Perrins Worcestershire Sauce
400 g can Wattie's Tomatoes Indian Style
½ cup beef stock, wine or water

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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i

Indian Style Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie's Indian Style Tomatoes are diced and blended, then seasoned for an authentic Indian flavour.

Method
Step 1
Preheat oven to 180°C (fan bake).
Step 2
In a large bowl, combine beef mince, onion, Gregg's Crushed Garlic, Gregg’s Dried Mixed Herbs, parsley, breadcrumbs, eggs, 3 tablespoons Lea & Perrins, and half a can Wattie’s Indian Style Tomatoes, season well with salt and pepper.
Step 3
Using your hands or a wooden spoon, mix well. Shape the mixture into a loaf shape and place in a 7-8 cup capacity lasagne-style dish.
Step 4
Combine the remaining ½ can Wattie’s Indian Style Tomatoes with 1 tablespoon Lea & Perrins and beef stock, mix well and pour over the loaf. Bake for 45 minutes, or until golden brown and cooked through. Rest the meatloaf for 5 minutes before carving thick slices.
Step 5
Serve with mashed potatoes and steamed green vegetables.
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Servings
Original recipe yields 5 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
750 g lean beef mince
1 red onion, peeled and finely chopped
1-2 tsp Gregg's Crushed Garlic
2 tsp Gregg's Dried Mixed Herbs
2 Tbsp freshly chopped parsley
1 ¼ cups fresh white breadcrumbs
2 eggs, beaten
4 Tbsp Lea & Perrins Worcestershire Sauce
400 g can Wattie's Tomatoes Indian Style
½ cup beef stock, wine or water
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