Candlebridge Bakery Hearty Meat Loaf

This was my first attempt of creating my very own version of a meat loaf and it was absolutely beautiful. I served mine with creamed potatoes and buttered carrots. Hearty meal!

1. 1

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   The Candlebridge Traditional Crispy Pie Pastry
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2. 2

   In a large bowl, sieve the plain flour & salt, paprika and ground black pepper together.

3. 3

   Cube the butter and add to the flour and rub into the flour until it resembles coarse breadcrumbs.

4. 4

   Now add the atora suet and mix well with the rest of the ingredients.

5. 5

   Make a well in your mix and add a little milk and stir it around until it forms a doughball but not sticky!

6. 6

   Turn your dough out onto a floured board and knead it well into a large round shape. Place it on a plate and return it to the refridgerator until you're ready to use it.
   
   
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   The Candlebridge Hearty Pastry Baked Meat Loaf
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7. 7

   Preheat your oven to 180oC and grease a 2lb loaf tin liberally with light olive oil

8. 8

   In a large bowl, place the following ingredients: breadcrumbs, onion, herbs & spices, tomato ketchup, olive oil and beaten egg and mix well together

9. 9

   Now add the raw uncooked organic or low fat lamb or beef mince and mix well with the other ingredients

10. 10

    Transfer the ingredients into a glass pyrex dish, cover with cling film and place in the refridgerator until needed.

11. 11

    Take out your pastry from the refridgerator and knead it a couple more times on a floured board and begin to roll it out into an oblong shape.

12. 12

    Be very careful not to roll too thinly as it has to be able to accomodate the weight of the meat content, so I would suggest you take your time.

13. 13

    Using your rolling pin, place the pastry over it and drape it over your pre-greased loaf tin and let it gently find its way. Teasing the pastry into the base and covering the sides. Do not trim the pastry!

14. 14

    Now remove the chilled meat from the fridge and spoon it into the pastry casing and even it out with the back of a spoon.

15. 15

    With the long sides of the pastry, egg wash them as it will act as a glue to keeping the pastry closed during cooking!

16. 16

    Fold over one side of the pastry to the other and do the same with the shorter ends.

17. 17

    Using the back of a fork, press down gently on the pastry ends sealing them and egg wash the full pastry. Pierce the pastry in a few places.

18. 18

    Place on the middle shelf in your pre-heated oven for 30 minutes.

19. 19

    After 30 minutes, open the oven door to check your meat loaf. If it is becoming nice and golden, place a sheet of silver foil on top and place two metal spoons on top to keep the foil from moving.

20. 20

    Set your oven time for another 30 minutes. During this time, it might be a nice idea to prepare some creamed potatoes and buttered carrots to serve!!
    
    
    
    **Original recipe by L Shannon, Candlebridge Bakery & Soup Kitchen - 4 June 2010 **