Meatloaf

Based on a recipe from Fanny Farmers American Cook Book, but with a twist. We have this with mashed potatoes and green beans or a green salad and a potato salad. I vary the meats by using minced lamb or a mixture of 1lb minced beef and 1lb minced lamb.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 2  lbs minced beef
• 1 (100 g) packet  seasoned stuffing mix (I use Shropshire brand Celery and Walnut)
• 1 1⁄2 teaspoons dried mustard
• 1 1⁄2 teaspoons salt
•  good grinding black pepper
• 2  eggs, beaten
• 2  tablespoons Worcestershire sauce
• 2  tablespoons ketchup
• 2  tablespoons  of somerset red  onion marmalade (Somerset Red Onion Marmalade #1)
•  milk

Directions

1. Mix every thing together with your hands, adding enough milk to make a good consistency.
2. Leave for 10 minutes and mix again. You may need to add a little more milk as the stuffing mix will have absorbed the liquid and you don't want a dry meatloaf.
3. Grease a 2lb loaf tin and put the mixture into it patting down well and smoothing the top.
4. Bake in a medium hot oven for about an hour.
5. Remove from the oven and pour off any excess fat.
6. Leave to rest for 10 minutes before slicing.