1.25 kg (2 1/2 lb) lean Scotch Beef mince
15 ml (1 tbsp) olive oil for frying
1 onion, peeled and finely chopped
2 cloves garlic, finely chopped
5 ml (1 tsp) mixed herbs
120 ml (4 fl oz) passata (creamed tomato)
25 g (1 oz) fresh breadcrumbs
150 ml (1/4 pt) beef stock
- Preheat overn to Gas mark 4, 180°C, 350°F
- Heat oil in pan. Add onions, garlic and mixed herbs and cook for 1 – 2 minutes.
- Transfer to large bowl and allow to cool. Add tomato sauce, breadcrumbs and beef stock to the cooked mixture. Stir together. Break up the minced beef and add to mixture. Season to taste and mix together.
- Pack this mixture into a 28x12x8cm (11×4 1/2×3″) deep loaf tin and bake in a pre-heated oven for 60 minutes. When cooked remove carefully from oven, pour off any excess fat and allow the loaf to cool for about 10 minutes then slice.
Serve with a large pile of creamy mashed potatoes and home made chunky tomato salsa.