Rob's Bistro Meatloaf

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 300 g finely minced lamb belly
• 300 g finely minced lamb liver
• 300 g coarsely minced premium beef
• 1 spanish onion (red)
• 1 tablespoon dijon mustard
• 1 tablespoon minced garlic
• 1 tablespoon teriyaki sauce
• 2 eggs
• salt and pepper
• all the leaves from a bunch fresh basil
• fresh breadcrumb, to soak up any excess moisture

Recipe

• 1 prehaet oven to 170 centigrade.
• 2 (depending on taste, you can vary the amounts of the three main ingredients, say 400:400:100 if you find the taste of liver too much, or even drop it completely).
• 3 grease up a meatloaf tin with fresh butter.
• 4 blitz the basil in a food processor so it is finely chopped.
• 5 blitz the onion in a food processor so it is finely chopped.
• 6 combine the lamb belly, beef mince, lamb liver, garlic, basil, teriyaki and onion is a large bowl.
• 7 crack eggs and add to the mixture, mixing in thoroughly.
• 8 depending as to how much excess moisture there is, mix in some breadcrumbs.
• 9 when ready, transfer the mixture to the meatloaf pan. place pan inside a roasting pan to catch any juices and place into oven.
• 10 check after 45 minutes. meatloaf is done when the inside temperature of the loaf is 170 fahrenheit - usually 70 to ninety minutes.
• 11 roll out onto a dish, tent for 5 minutes and serve with your preferred sauce or gravy.