Baked Meat Loaf

Name: Baked Meat Loaf
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Ingredients: 600 g finely minced meat (≈ 3 uqiyas); 3 tbsp chopped parsley; 4 tbsp breadcrumbs; 3 eggs; 1 tbsp tomato paste; 0.5 small spoon mustard powder or curry powder; salt (to taste); mixed spice or pepper (to taste); caul fat sheet (for wrapping); ghee (for greasing)

This loaf is shaped inside caul fat, which keeps it moist and gives it a classic old-fashioned look when sliced. The seasoning is gentle, with parsley, crumbs, and a little tomato paste holding the mixture together.

Prep 25 min · Cook 50 min · Total 75 min · Difficulty: medium

Servings

Ingredients

600 g

finely minced meat — ≈ 3 uqiyas

3 tbsp

chopped parsley

4 tbsp

breadcrumbs

eggs

1 tbsp

tomato paste

1/2 small spoon

mustard powder or curry powder

salt — to taste

mixed spice or pepper — to taste

caul fat sheet — for wrapping

ghee — for greasing

Method

Season the minced meat, then work in the parsley, crumbs, tomato paste, and eggs until you have a firm loaf mixture.

Grease a tray, spread out the caul fat, and shape the meat into a compact loaf before wrapping it up.

Bake the loaf in a moderate oven (about 350°F / 175°C — no time is given here) until cooked through, then slice and serve it with tomato, cucumber, or boiled vegetables.

Notes

Using caul fat is the period detail that distinguishes this loaf from a modern breadcrumb-heavy meatloaf.

Personal family cookbook

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