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SURREY HILLS BLUE CHEESE MEATLOAF




Source of Recipe


RABItes!


List of Ingredients




3 streaky bacon rashers, chopped
150g mushrooms, chopped
450g minced Surrey Hills beef
1 beef stock cube
1 medium onion, finely chopped
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
2 tablespoons tomato paste
130g Norbury Blue cheese
2 medium eggs, lightly beaten
120g breadcrumbs
75g smoked ham, chopped
salt and pepper to season

Topping

70g Norbury Blue cheese, softened
2 tablespoons crème fraiche
75g smoked ham, finely chopped

pinch of paprika
2 tablespoons breadcrumbs

Recipe



Cook bacon in a hot pan until lightly browned, add mushrooms and cook until soft. Drain. Mix mince, crumbled stock cube, onion, herbs, tomato paste, cheese, egg and breadcrumbs. Add bacon and mushroom mix and add the ham. Mix well. Press the mixture into a greased 8cm x 26cm loaf tin.

Bake uncovered in a moderate oven for about 55 minutes or until cooked through. Stand for five minutes, drain away excess liquid and turn onto an oven tray.

Combine all topping ingredients in a bowl and spread the topping over the meatloaf. Bake, uncovered in a hot oven for 10 minutes.

Serve hot with mashed potatoes and green vegetables or cold with a nice fresh salad and new potatoes.