Very simple Meatloaf

The remains of our meatloaf which I just managed to hold onto for long enough to photograph

Although this recipe is, by its very nature, larger than one person would need, you could either cut it into slices and freeze some after you have made it, or you could form it into individual patties instead of making a loaf shape and freeze some uncooked, just keep a close eye on the patties whilst they are  cooking  to ensure that they are cooked but not burned.  You could also try halving the amounts of ingredients to produce a smaller version. 

• 1/2 pound of minced beef   (I used about 3/4 pound of mince)
• 2oz breadcrumbs
• 1 onion diced very small
• 1 egg
• App 60mls milk
• mixed herbs
• A good splash of Worcerstershire sauce
• Ketchup
• 1 teaspoon mustard (optional)

• Mix all the ingredients except the ketchup, in a basin.  Get your hands in and really squidge it all together, ensuring that the ingredients are well combined.  The mixture should be fairly loose but not runny.
• When that is done put it all together in a loaf tin, (or whatever shaped oven proof dish you have)
• In another bowl mix together around 3/4 to 1 cup of ketchup and another good splashing of Worcestershire sauce, and the mustard if you are using it.
• Spread the sauce mix over the top of the meatloaf
• Put into a preheated oven at 180 degrees, gas mark 4, for 1 hour.

I know most meatloaf recipes call for ketchup, mustard and sugar for the topping, but I think there is already way too much sugar in ketchup and as I didn't have any mustard I substituted the Worcestershire sauce.

I lined my tin with baking paper to make for easier cleaning of the tin.

This recipe couldn't be simpler so have a go  and let me know what you think.


Since posting this I have been experimenting a little.  As I expected the ketchup was a little too sweet for my taste so we have added in French mustard (because it was the only one I had in the cupboard) which was good, and today I have tried it with a mixture of ketchup, Worcerstershire sauce, French mustard and barbecue sauce.  Don't be afraid to  mix and match, trying out different combinations to see which you prefer.

Basics: How to chop an onion without tears

All the acids which cause your eyes to water are concentrated in the root end of the onion so the way to avoid tears is to avoid the root end of the onion.

Using a strong sharp knife, cut off the stalk end of the onion.

Peel back all the outer layers of the onion, if possible keep the outer layers intact as they make a convenient handle. 

Slice lengthways through the onion but don't go right down to the root, repeat this across the onion,


then turn it around other way and slice through again to produce a criss cross pattern  pictured below

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Lay the onion on its side and slice across the the diameter of the onion and as the pieces fall off you will see that they are diced.




If you want slices  rather than diced onion, stop when you have the criss cross pattern and just cut the root end off.

Now just toss the root end and the outer layers in the bin and you are done - onions chopped and dry eyes in the house.

Savoury bread and butter pudding

For an inexpensive and easy meal a savoury B&B pudding is a good option.  As it is one of my daughter's favourites you might guess that it contains cheese!!  For one or two people I would suggest halving the amounts shown - except for the eggs - just use two.

• 300mls whole or semi-skimmed milk 
• approx 75g butter (you can use spread but butter really is preferable if you can afford it)
• 8 slices of slightly stale white bread, cut into triangles.  If it isn't already stale leave it out for a few hours.
• 3 eggs
• 1 onion
• cream cheese
• grated strong cheese 

1. Put the milk into a pan and heat to just below boiling point then allow to cool
2. Peel and chop the onion very small
3. Butter the bread and the dish
4. Spread the bread with the cream cheese
5. Arrange half of the slices of bread in overlapping rows in the dish and sprinkle half the onion over the top
6. Beat the eggs until well mixed, then beat the milk (and cream) into the mixture
7. Pour half the mixture over the bread and leave to soak in for around 20 minutes
8. Preheat the oven to 180ºC  gas mark 5
9. Arrange the other half of the bread and onion over the top and drizzle over the remainder of the egg custard mixture. 
10. Place the dish in a roasting tin and half fill the tin with water to create a bain marie then place in the oven for 35 to 45 minutes until golden brown.
11. When ready remove from oven and allow to stand for 10 minutes before serving.