Cooking oil spray
6 bacon rashers
500g minced beef
1 small onion, chopped finely
1 small carrot, gated coarsely
2 eggs, lightly beaten
1 tbs tomato paste
130g can creamed corn
1 cup stale breadcrumbs
1 tbs chopped fresh parsley
1/2 cup plum sauce
1/2 cup beef stock
Coat 12cm x 21cm rectangle microwave-safe dish with cooking spray, line base and sides with overlapping bacon rashers.
Using hand, combine beef, onion, carrot, eggs, paste, corn, breadcrumbs and parsley in large bowl; press firmly over bacon in dish. Fold ends of bacon over meatloaf. Cook, uncovered, on HIGH 20 minutes; drain away excess fat halfway through cooking. Stand covered, 5 minutes before serving with plum sauce.
Plum sauce: Combine both ingredients in microwave safe jug. Cook, uncovered, on HIGH 1 minute.
Sourced from The Australian Women’s Weekly microwave
Interesting facts about MEATLOAVES
Meatloaf is a dish of ground meat mixed with other ingredients, formed into a loaf shape, then baked or smoked.
The loaf shape is formed by either cooking it in a loaf pan, or forming it by hand on a flat baking pan.
Meatloaf is usually made from ground beef, although lamb, pork, veal, venison, poultry and seafood are also used.
The meatloaf has European origins; meatloaf of minced meat was mentioned in the famous Roman cookery collection Apicius as early as the 5th century.
Meatloaf is a traditional German, Scandinavian and Belgian dish, and it is a cousin to the Dutch meatball. American meatloaf has its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since Colonial times.
However, meatloaf in the contemporary American sense did not appear in cookbooks until the late 19th century.
What makes the best filler?
Some swear by the time-tested dry bread crumbs. Others use rice or barley. Many claim you can’t beat the texture of fresh bread soaked in milk. Some radicals don’t use any cereal filler, but this is considered American culinary heresy, and their recipes are NOT considered “real” meatloaf!
What are the best meats and combinations to use?
This one really gets people’s gravy boiling! Many recipes call for all beef, usually ground chuck, especially in the Midwest where cattle is king. In the south, where the hog is revered, it’s common to use half beef and half pork. And, in the Northeast a 1-1-1 ratio of beef, pork and veal is very common, which further supports the Italian meatball / meatloaf connection.