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………….
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
3 tablespoons tomato sauce or tomato purée
1 tablespoon HP sauce
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.