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Leek and Chestnut Meatloaf


  • 1lb (450g) raw minced beef

  • 1 onion, finely chopped

  • 1 clove garlic, crushed

  • 1 tsp of fresh thyme leaves

  • 1 tablespoon of freshly chopped parsley

  • 2 tablespoon of tomato ketchup

  • 1 desert of Worcestershire sauce

  • 5oz (150g) fresh white breadcrumbs

  • 1 egg, beaten

  • 8 baby leeks, whole and trimmed and steamed until tender

  • 8 cooked sweet chestnuts

  • Salt and pepper

  • 1 ¾ pint (1 litre) loaf tin


  • 1.

    Grease the loaf tin and preheat the oven to 180C or Mark 4.

  • 2.

    Mix together the beef, onion, garlic herbs and sauces. Blend well. Add the breadcrumbs and season with plenty of salt and pepper. Now add the egg and once again blend very well. Spoon half of the mixture at the bottom of your loaf tin. Lay the leeks lengthways down the top of the mince. Now space your chestnuts equally over the top of the leeks.

  • 3.

    Finish by spooning the rest of the mince on top. Press down firmly. Cover with greaseproof paper and then foil and bake in the oven for 1 to 1 ¼ hours, or until the meant is tender and the loaf begins to shrink from the sides of the tin.

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