Betty’s Meatloaf

Betty’s Meatloaf
Serves 8

We have already discussed the origins of ground meat (mince) recipes in the meatballs
recipe, no doubt good old Marcus Gavius Apicus had a meatloaf recipe as well. There
are may many recipes for meatloaf which essentially use anything and everything
found in the cupboards as long as there is mince and a binding agent. This recipe was
given to me by dear old friend Betty who I shared many a good time with at catering college.
Sadly she passed away a few years ago, however her famous meatloaf with the
secret dry soup ingredient lives on. If you’re up there watching Betty this one’s for you.
cups crumbs

• 1 Kg of lean mince
• 1 cup of finely diced onion
• Half a cup of finely diced red pepper
• 1 and half cups of bread crumbs


• 2 eggs
• Half a cup of water (add more if required)
• Third of a cup of ketchup, brown sauce & mild mustard mix
• 1 sachet of dry soup mix (I find mushroom Cup-a-soup to be the best)

1. Preheat oven to 350 Degrees
2. Combine all ingredients (add the water gradually, don’t make it to wet)
3. Save some of the ketchup mix for dressing
4. Shape in a suitable ovenproof pan (greased with butter)
5. Bake for 1 hour or until done
6. Serve sliced and hot, smear remaining ketchup mix for garnish