Recipe by Jen T
This is a great way to make a meat loaf...no pans or utensils to worry about washing. Use an oven bag without holes in it. Another from my 'trusty' old (1970's) Alison Holst Cookbook.
Top Review by Noo
I admit that I was drawn to this by the fact that it meant no washing up-and I am rather partial to meatloaf!! Never made one with cornflakes,so this was a new one on me-it worked out pretty well too. Squishing it all around in the bag was good fun,but I did have to use a second one, as I managed to puncture the first. This makes a fairly dense meatloaf,that holds together well on slicing. I would throw some salt and pepper in time, and maybe a few herbs, just to pep it up a little, but generally it was enjoyed by everybody. Thanks! Made for OZ/NZ Recipe Swap #41
- 1 cup corn flakes (crushed)
- 1⁄2 cup milk
- 1 egg
- 750 g mincemeat (ground beef)
- 2 teaspoons beef stock powder
Directions See How It's Made
- Measure cornflakes and milk into the roasting bag.
- Add egg, beef and stock powder and mix ingredients by kneading the bag carefully.
- When well mixed shake mixture down to bottom of bag and shape into a roll.
- Sit bag into a loaf tin or baking dish to help keep its shape.
- Tie loosely, leaving a finger size hole for steam to escape during cooking.
- Bake at 350'F/180'C for 1-11/4 hours.
- Drain liquid from loaf and serve either hot or cold.
- Other things can be added to taste, such as finely chopped onion or finely chopped parsley.
- Put clean dish back in cupbaord:).