Here we present some recipes for meat loaf with tomatoes — similar, but with different names.

450g minced beef
450g minced pork
1 chouriço, diced
200g ham or gammon, diced
10 olives, diced
½ cup chopped parsley,
1 whole egg
1 egg yolk
1 egg white, lightly beaten
breadcrumbs
500ml of tomato salsa

Mix well the minced meats, olives, parsley, whole egg and 1 egg yolk

Shape into a thick roll and cover with egg white and bread crumbs.

Bake at 160°C for about 30 minutes.

Cover with heated tomato salsa and serve.

1 kg topside mince
2 tbsp oil
2 onions, chopped
1 clove garlic, chopped
1 small tub tomato paste
1 slice bread, soaked in water and squeezed
2 tbsp cheese sprinkles
2 tbsp Worcestershire sauce (Lea & Perrins Brand)
1 tbsp soy sauce
1 tsp sugar2 eggs
salt and pepper
bread crumbs (for topping)
tomato sauce (for topping)

In a saucepan sautée the onions and garlic, add tomato paste and mix into the raw meat.

Then add all the ingredients except the last two and mix thoroughly with clean hands.

Put into a baking dish, spread tomato sauce over the top and sprinkle breadcrumbs.

Bake at 200°C for approximately 1 hour 15 minutes.

½ lb | 220g minced beef
¼ lb | 110g minced bacon
2 dsp tomato paste
¼ tsp grated nutmeg
2 large egg yolks
1 dsp brandy
dash of salt and pepper
½ tsp butter
2 dsp powdered bread crumbs toasted

Mix all the ingredients well. Place in a baking dish and shape it nicely. Sprinkle bread crumbs on the surface to make a brown crust after baking. Top with a few dabs of butter all over if desired.

Bake in a low oven for half to one hour or till done.

This can be served as a hot or cold dish.

2 lb | 900g beef
½ lb | 220g pork
6 yolks of eggs
1 wineglass brandy
1 tin tomato paste
1 dsp butter
toasted breadcrumbs
1 large onion, chopped fine

Mince the beef and pork together through a mincing machine. Lightly beat the yolks. Put the mince meat in a large bowl, add yolks, brandy, tomato paste, melted butter, salt and pepper, and mix thoroughly. Lastly, add enough breadcrumbs to make a moist paste.

Put the contents in an oblong baking tin, and pat the surface smoothly, pushing the border around, down, making it look like a leaf. Sprinkle with toasted breadcrumbs on the surface, and bake in a moderate oven for an hour or till done. Any fat appearing after baking should be spooned over the surface so that every bit of the goodness can get into the meat.

Serve hot or cold.

12 taels | 460g | 16oz minced beef
4 taels | 150g | 5 oz minced pork
4 taels | 150g | 5 oz tomatoes, skinned and seeded
2 eggs
6 soda biscuits powdered
Ground pepper
Ground nutmeg
1 tsp butter
salt to taste

Mix meats, tomatoes, most of the powdered biscuits, pepper and nutmeg thoroughly. Lightly beat the eggs with salt and mix in well with the meat mixture.

Put the mixture in an enamel baking dish and mould to a good shape that can be neatly sliced and served.

Sprinkle some biscuit powder on the top. Put little lumps of butter all over and bake slowly.

9oz | 250g minced beef
9oz | 250g bacon, chopped
4 tsp breadcrumbs
4 tsp tomato purée
2 tsp brandy
½ tsp ground nutmeg
2 egg yolks
salt and pepper
equipment: baking tray with rack

Pre-heat the oven to 180⁰C | 350⁰F.
Finely chop the bacon.
Put the minced beef in a mixing bowl, season with salt and pepper, add the chopped bacon, and all the other ingredients. Mix well to blend evenly through the beef.
Cut a sheet of non-stick cooking paper about 12″ x 6″ | 30cm x 15cm and punch a few holes in it with a knife to allow the fat to drain of the loaf during cooking.
Form the loaf on the non-stick paper, and place on a rack over a 2.5cm |1″ deep baking tray.
Bake the meat loaf in the pre-heated oven for about one hour or until the internal temperature reaches 160⁰F | 72⁰C.