Wednesday 26 October 2016

Sowing those wild oats




454g (1lb) minced beef, lamb or pork

100g (4oz) Pinhead oatmeal or jumbo oats

1 clove garlic, finely chopped

1 large onion, finely chopped

1 egg, beaten

1 tsp Dijon mustard

3 tbsp tomato ketchup

2 tbsp chopped fresh herbs (parsley/thyme/basil)


1. Preheat the oven to 170°C/340°F/Gas mark 3.

2. Place all the ingredients in a large bowl and mix well.

3. Transfer to a greased or lined 2lb loaf tin, cover with parchment paper and bake for approx 40 minutes.

4. After 40 minutes, remove the parchment paper and bake for a further 15 minutes, lowering the heat to 150°C/300°F/Gas mark 2.

5. To ensure the loaf is cooked through, pierce it with a skewer and check that the juices run clear. Serve hot with fresh garden vegetables and potatoes, or cold with a side salad.

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