COOK WITH ELIZABETH FILLED MEAT LOAF

Press, Volume CIII, Issue 30531, 28 August 1964, Page 2

COOK WITH ELIZABETH FILLED MEAT LOAF

Minced steak and minced ham team up to make a host of different dishes from meat balls in savoury sauces to flan shells. Here a delectable loaf is baked with a spiced apricot filling and topping which makes a week-end special whether you want to eat it cold or hot. Ingredients: lib minced steak «lb minced cooked bacon or ham 11 cups fine white breadcrumbs 1 onion 2 eggs 1 teaspoon Worcester sauce. 1 tablespoon tomato sauce i teaspoon salt Dash pepper 41b dried apricots i cup brown sugar t cup vinegar i teaspoon mixed spice.

Method: Soak apricots In cold water for several hours, add vinegar, sugar and spice and simmer gently until tender. Line a loaf tin with a butter paper and arrange three of the whole apricots evenly along it. Combine minced meats, onion, sauces, seasonings. 1 cup of rhe breadcrumbs and beaten egg to bind. Press rather more than half out into the tin. making a hollow along the centre. With scissors cut the apricots into small pieces and combine with remaining breadcrumbs. Turn into the hollow of the loaf and cover with the remaining meat mixture. Pour a little of the apricot liquor over the top and bake, covered with a butter paper, for one and a half hours in a fairly low oven. Turn out and strip off the butter paper to serve, garnishing with parsley.