For Old Times Sake: Bello Show Meatloaf

The creators of the Bello Show Meatloaf, Linda Hillman and Irene Chesterman, share their famous Bello Show Meatloaf recipe.

Anyone else out there lament the absence of one of Bellingen Show’s mainstays this year?  There is no doubt this year’s Show was the best yet, with record numbers and events.  But who else wondered what happened to the Bello Show Meatloaf?

Linda Hillman and Irene Chesterman spent fourteen years creating and serving the famous Bello Show Meatloaf, that filled the bellies of many a Show regular each year.  So if you’re a fan and you’ve missed your fill this year, rest easy.  Linda has shared the secret recipe………….

 

Ingredients:

500 gms minced beef

2 cups of fresh breadcrumbs (wholemeal, white or gluten free, approx 3 slices bread)

1 medium brown onion finely chopped

1 small carrot grated

2 tablespoons tomato purée

2 tablespoons chopped parsley(optional)

1 egg lightly beaten

1 heaped teaspoon beef stock powder

1 tablespoon Worcester sauce 1/2 teaspoon salt

Shake of white pepper 

Glaze

3 tablespoons tomato sauce or tomato purée

1 tablespoon HP sauce

 

The creators of the Bello Show Meatloaf, Linda Hillman and Irene Chesterman, share their famous Bello Show Meatloaf recipe.

Linda Hillman (left) and Irene Chesterman with their famous Bello Show Meatloaf and scones

Method:

Preheat oven to 180C fan forced

Line a baking tray with baking paper

Lightly fry the chopped onion in a little oil, cool slightly 

Mix all other ingredients together in a large mixing bowl – use your hands

Shape the mince onto the baking tray and make into a loaf shape approx 18 cms long

Bake for 45 mins until firm to the touch

Remove from the oven and drain off any excess fat

Brush on the mixed glaze and cook for a further 15 mins

Stand on a tray for 5 mins before serving in slices. 

Serve with a rich gravy ( Gravox is fine), zip it up with any left over glaze, plus a slug of red wine and a dash or Worcestershire or HP sauce.  Lovely with  mashed potatoes and vegetables, it also freezes well.

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