Food For Thought Beef And Vegetable Loaf

Press, Volume CIV, Issue 30776, 14 June 1965, Page 2

Food For Thought Beef And Vegetable Loaf

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ALAN TREMAINI

Meat loaves are usually thought of as makeshift meals, or a way of using up leftovers. Often, too, much onion is put in to try to disguise the flavour of the week-end joint, and this puts many people off the loaves. This recipe for beef and vegetable loaf should prove more popular.

You Will Need: i cup of chopped celery 1 tablespoon of diced onion 1 cup chopped mushrooms i cup chopped green beans i cup grated carrots lib minced beef i cup tomato sauce

1 teaspoon Worcester sauce 2 eggs beaten i teaspoon dry mustard Salt and pepper Pinch of oregano. Method: Combine vegetables. meat, sauces and beaten eggs. Add to the salt and pepper mustard and the pinch of oregano. Blend all well together, pack into a buttered loaf tin and bake in a moderate oven (375 degrees Fahrenheit) for 1} hours. Loosen loaf gently from sides of tin, pour off excess fats and juices, invert on platter and serve immediately.